Cassell's dictionary of cookery

Turbot, Sauce for.— Turbot may be served with plain melted butter, lobster sauce, Dutch sauce, parsley sauce, white sauce, shrimp sauce, muscle sauce, or Italian sauce. It is very good eaten cold with sliced cucumber and salad sauce. The great French cook Careme never sent any other sauce than melted butter to table with turbot. Turbot, Scalloped.— Take the remains of cold turbot, hft the flesh from the bones, and remove the skin. Weigh the white meat, and for each pound allow six ounces of grated bread-crumbs seasoned with salt, cayenne, and grated nutmeg. Cut the fish into small pieces, season with salt and pepper, and mix with it either a table-spoonful of cold sauce or two ounces of clarified butter. Butter some scallop-shells rather thickly. Place a layer of seasoned crumbs at the bottom of each, then lay in the fish, and sprinkle more crumbs thickly on the top. Lay little pieces of butter here and there on the surface, and put the shells in a brisk oven. When they are quite hot lift them out, and serve the fish in the shells neatly arranged on a folded napkin. If scallop-shells are not at hand, a small baking-dish may be used instead. If preferred, the same quantity of mashed potatoes may be used instead of the bread-crumbs. Time to bake the fish in the sheUs, a quarter of an hour. Turbot, Stewed.— Take a small turbot, clean it perfectly, dry it well, and cut it into thin slices. Make a sauce of thin melted butter boiled up with a little salt and cayenne, a filleted anchovy, a dessert-spoonful of mushroom ketchup, a tea-spoonful of walnut pickle, and a glassful of claret. Fry the slices of fish in hot fat till they are lightly browned. Drain them, and put them into the sauce. Let them simmer gently for five minutes. Take them up carefully with a fish-slice so as not to break them, lay them on a hot dish, pour the sauce over them, and serve immediately. Garnish with sliced lemon. Time to fry 'the fish, five minutes; to simmer it in the sauce, five minutes. TUB ( 1004 ) TTTR Turbot, Timbales of (a la Venitienne). — This is a dish made of the remains of turbot. It requires but little of the flesh of the tish. Cut whatever is left of the turbot into dice as small as possible. To make the sauce, take three spoonfuls of hot bechamel, to which add a good lump of butter, salt, fine white pepper, a little parsley chopped very fine and well squeezed in a towel that it may not give a green colour to the sauce ; then add a little caviare. Keep stirring your sauce, which is generally called working it. The French term is ranner — taking up the sauce in a spoon, and pouring it perpendicularly into the stewpan, repeating the operation frequently and very quick to make the sauce transparent. When it is mellow, and of a good taste, throw in the turbot which you have cut into dice, keep it hot, and when ready for sending to table garnish the little timbales with the turbot. Let them lay for a moment in the oven, and serve hot. Turesicus. — Take part of a cold boiled leg of mutton, mince it very fine, mix it with rice, season very lightly with black pepper, add salt, and make it into balls the size of a cabbage-leaf. Tie each ball separately in a cabbage -leaf, boU it about half an hour, and serve at once very hot.