European and American cuisine

Melt in another saucepan ) tablespoonf nl batter, add 1 table3poQn- ful flour, stir 2 minutes ; add Vs cupful white broth, Vt cupful of the fish broth, Vs cupful oyster broth, Vt ^^^^^ teaspoonf ul 96a8oning salt, a little beef extract, cook 5 minutes ; then strain in another sauce-' pan. Mix the yolks of 2 eggs with V2 cupful cream, add it slowly to the sauce, add % tablespoonf ul butter in small pieces, let the sauce get hot, add the o][sters, and set the saucepan in a warm place. When the fish is done lay half of the fillets in a warm dish, pour oyer some of the sauce and oysters ; lay over the other fillets, pour oyer a little more sauce, and cover with 2 tablespoonf uls fresh grated bread crumbs, mixed with 2 tablespoonf uls grated Parmesan cheese. Set the dish for a few minutes in a hot oven or place it under a gas broiler ; then serve in the same dish, and the sauce in a sauce bowl. Turbot Oratine. — Bemove the fillets from a medium-sized turbot ; season with salt and pepper, lay them in a covered dish ydth 2 sliced onions, some parsley, cover with 1 pint Bhine wine, and let them lie 1 hour. Thirty minutes before serving put the fillets in a thickly buttered pan, add the wine and onions ; place in a hot oven, and cook till done. At the same time place a saucepan with 1 ounce butter over the fire ; add 2 tablespoonf uls fine-cut raw ham, 2 tablespoonf uls fine-chopped onion, cook 5 minutes ; add 1 heaping tablespoonful flour, stir a few minutes, then add Vs pint white broth, Y, pint cream or milk, a small bouquet, boil 6 minutes. Then strain into another saucepan, add Yg can mushrooms, 1 even teaspoonful salt, and cook slowly 15 minutes ; add a little more but- ter wd nutmeg. When the fish is done lay half of the fillets in a dish to be served in, pour over Ys of the sauce, put in the remaining fillets, pour over more sauce and mushrooms, sprinkle 3 tablespoon- f ul« grated bread crumbs and 3 tablespoonfuls grated Parmesan cheese over the top, place the dish for a few minutes in a hot oven to bake light brown, then serve. Turbot^ Broiled. — Olean, wash, and dry a small-sized turbot, remove head, tail, and fins ; split the fish and cut each half into 160 SEA FOOD, Bfo. pieces about 8 inches wide. Lay them for an honr or more in oliye oil, sliced onions, salt, lemon juice, and parsley. Twenty minutes before serving dry the iBsh with a soft towel, and dip the pieces separately into cold melted butter. Sprinkle with bread crumbs and lay on a hot broiler ; broil over a slow fire till browned on both sides and well done. Serve on a warm dish with caper or anchovy sauce, garnish with parsley and cut lemon.