The Swedish, French, American cook book

Fillet the turbot; press out thin; cut in pieces three inches square; put one tablespoon of salmon mousse in each and roll. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook with some sherry about eight to ten minutes — covered. When cooked, lay on slices of tomato; in the centre arrange marbles of potato that have been put in melted butter; sprinkle with fine-chopped parsley. Serve with hollandaise sauce. Fish for lunch, dinner, or supper. Turbot with Spinach ( Turbot aux Epinards ) a la Digre Fillet the turbot and cut about three inches long and one and a half to two inches wide; put a tablespoon of the spinach stuffing on each, and roll; put on a buttered pan with pepper, salt, and sherry. Decorate on a bias with strips of Spanish pepper; put in oven and cook for about eight to ten minutes — well covered. When done, serve on a white foundation with hollandaise sauce in the centre. Garnish with parsley. Fish dish for lunch or dinner. Stuffing. One cup fish mousse, one cup cooked ground spinach; mix well. POMPANO {Pompano) Pompano — like halibut, turbot, flounder, and sole — is a flat fish. It is one of our best food and table fishes and can be prepared in many different ways, the same as those mentioned above. Pompano is in season from the latter part of May to January. Pompano Larded with Truffles a la Chambord Pompano larde de Truffes, a la Chambord Scrape and wash a pompano well; fillet it; take two pieces and form in shape of a fish; stuff with forcemeat; put it on a buttered pan and lard with truffles. Cut small points of truffle; make little holes with the small point of a knife and put a truffle into each hole; speck fish all over with truffles, about quarter of an inch apart, from head to tail; rub the head part with some white of egg; sprinkle with chopped truffles; make an eye of lemon and truffle; then put in the pan with a cup of sherry, pepper, and salt; cover pan well; put in oven and cook from twenty to twenty-five minutes (according to the size of the fish). When fish is ready, glaze with a thin light brown glaze, which must not be too thick, as both fish and truffles must show when fish is glazed. [ Take care not to glaze the head, as the truffles would be washed off.] Place carefully on a hot platter, with a large bunch of parsley in the fish’s mouth, and garnish all around with lemons and parsley. Serve with a white truffle sauce for dinner. Fillet of Pompano ( Filet de Pompano) a la Hollandaise Scrape and wash a pompano well, and fillet it. Put on a buttered pan all the fillets together arranged in the shape of a fish. [This dish can be made as large as for eight to ten people.] Add one fillet to the other, pointing them on each end — the head wider than the tail. Put sherry, or white wine, with some fish broth in the pan; steam (according to size of the fish) from ten to fifteen minutes— well covered. Take out; decorate with chopped parsley and truffles on a bias, meeting in the centre and going to each side; make an eye of lemon and truffle. Serve with hollandaise sauce all around the platter. Garnish with parsley. Fish dish for dinner. Fillet of Pompano {Filet de Pompano ) a la Beatrice