Pare the fillets and skin from the fish, cut the former into heart- shapes, making as little waste as possible. Butter a saute-pan, put in the chopped shallot, arrange the fillets neatly in the pan, , season with salt, pepper, and a little grated nutmeg, moisten with the white wine, cover and coolr in a quick oven for about ten minutes. Take up the fillets and dress them (6n a buttered oblong silver or gratin dish. Put the sauce into the pan in which the fish was cooked, reduce a little, then add the cream, aAd work in about half the remainder of butter ; pour this over the fillets in the dish, so as to completely cover them, sprinkle over some grated Swiss cheese, and divide the rest of butter in little bits, here and there. Brown in a quick oven for a few minutes, and serve quickly. . DRESSED FISH AND FISH ENTREES (HOT) 221 519. Filets de Turbot d la Salamandre. — Procure a piece of turbot (tail end) weighing about 2£ lb. Remove the dark skin, and fillet, trim, flatten, and pare into heart-shaped slices, range them neatly in a buttered saute-pan, season with pepper and salt, sprinkle over two finely chopped shallots, and add about half an ounce of butter divided into little bits ; moisten with half a gill of white wine and a tablespoonful of stock. Cover with buttered paper and cook in a slow oven for fifteen minutes, pour off the liquor and put it in a saucepan with about a gill of white sauce (veloutee or bechamel) (Nos. 202 or 206), heat up, stir in one or two yolks of eggs and a tablespoonful of cream, and cook until it binds. Dish up the cooked fillets in a row on a buttered dish. Strain the sauce over the fish so as to well coat it. Sprinkle the top with grated cheese (Parmesan or Gruyere) and a few bread-crumbs✪ Filets de Turbot à la Salamandre, brown in a very hot oven, or under a hot salamander, and serve. 520. Turbot JBouilll a la Victoria. — About 3 to 4 lb. of turbot, 1 small onion stuck with a clove, a small bunch of parsley, a tablespoonful of French vinegar, 10 small lobster croquets, 6 prawns, salt, Victoria sauce (No. 230)✪ Turbot Bouilli à la Victoria. Wipe the fish with a damp cloth, place it in the fish-kettle, cover well with water, put in the onion and clove, also the parsley, vinegar, and sufficient salt to taste ; let it come to the boil quickly, and simmer until the fish is done, which will take about twenty minutes, more or less, according to the thickness of the fish. When done, drain it and slide on a hot dish. Have ready some small ball-shaped lobster croquets ; also the prawns ; garnish the dish with the croquets, prawns, and a few sprigs of parsley. Serve with a boat of Victoria sauce. 521. Tvmandes d la Janin (Flounders, Janin Style). — 2 large flounders, % lb. fish quenelle forcemeat (No. 400), 1 oz. butter, \ gill white wine, 1| gill Espagnole sauce, 12 crayfish or prawn tails, 2 truffles, 12 sauce oysters, seasoning✪ Tymandes à la Janin.

AI-modernized reading of the original text

Pare the fillets and skin from the fish, cut the former into heartshapes, making as little waste as possible. Butter a saute-pan, put in the chopped shallot, arrange the fillets neatly in the pan, , season with salt, pepper, and a little grated nutmeg, moisten with the white wine, cover and cook in a quick oven for about ten minutes. Take up the fillets and dress them on a buttered oblong silver or gratin dish. Put the sauce into the pan in which the fish was cooked, reduce a little, then add the cream, add work in about half the remainder of butter ; pour this over the fillets in the dish, so as to completely cover them, sprinkle over some grated Swiss cheese, and divide the rest of butter in little bits, here and there. Brown in a quick oven for a few minutes, and serve quickly. . 519. Filets de Turbot d la Salamandre. — Procure a piece of turbot (tail end) weighing about 2£ lb. Remove the dark skin, and fillet, trim, flatten, and pare into heart-shaped slices, range them neatly in a buttered saute-pan, season with pepper and salt, sprinkle over two finely chopped shallots, and add about half an ounce of butter divided into little bits ; moisten with half a gill of white wine and a tablespoonful of stock. Cover with buttered paper and cook in a slow oven for fifteen minutes, pour off the liquor and put it in a saucepan with about a gill of white sauce (veloutee or bechamel) (Nos. 202 or 206), heat up, stir in one or two yolks of eggs and a tablespoonful of cream, and cook until it binds. Dish up the cooked fillets in a row on a buttered dish. Strain the sauce over the fish so as to well coat it. Sprinkle the top with grated cheese (Parmesan or Gruyere) and a few bread-crumbs, brown in a very hot oven, or under a hot salamander, and serve. 520. Turbot JBouilll a la Victoria. — About 3 to 4 lb. of turbot, 1 small onion stuck with a clove, a small bunch of parsley, a tablespoonful of French vinegar, 10 small lobster croquets, 6 prawns, salt, Victoria sauce (No. 230). Wipe the fish with a damp cloth, place it in the fish-kettle, cover well with water, put in the onion and clove, also the parsley, vinegar, and sufficient salt to taste ; let it come to the boil quickly, and simmer until the fish is done, which will take about twenty minutes, more or less, according to the thickness of the fish. When done, drain it and slide on a hot dish. Have ready some small ball-shaped lobster croquets ; also the prawns ; garnish the dish with the croquets, prawns, and a few sprigs of parsley. Serve with a boat of Victoria sauce. 521. Tvmandes d la Janin (Flounders, Janin Style). — 2 large flounders, % lb. fish quenelle forcemeat (No. 400), 1 oz. butter, \ gill white wine, 1| gill Espagnole sauce, 12 crayfish or prawn tails, 2 truffles, 12 sauce oysters, seasoning.

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Filets de Turbot à la SalamandreTurbot Bouilli à la VictoriaTymandes à la JaninTvmandes d la Janin (Flounders, Janin Style)Filets de Barbue a la Madeleine (Fillets of Brill, Madeleine Style)

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