The thorough good cook

Having washed and dried a small turbot well, put into a stew-pan some thyme, parsley, sweet herbs, and an onion sliced. Then lay the turbot in a stew-pan, which should be just large enough to hold it, and strew over the fish the same herbs that are under it, with some chives and sweet basil. Then pour in an equal quantity of white wine and white-wine vinegar, till the fish is covered. Strew in a little bay-salt with some whole pepper, and set the stew-pan over a gentle stove, increasing the heat by degrees till the fish is done. Then take it off the fire, but do not take out the turbot. Set a saucepan on the fire with a pound of butter, two anchovies split, boned, and washed, two tablespoonfuls of capers cut small, some whole chives, pepper, salt, grated nutmeg, a little flour, a spoonful of vinegar, and a small quantity of water; keep shaking the saucepan round for some time. Having then put on the turbot to make it hot, place it in a dish and pour some of the sauce over it. Lay horseradish round it, and pour what sauce remains into a boat. In the same way you may dress soles, flounders, large plaice, or dabs. 26. Vol-au-vent d'Escalopes de Turbot au Bon Beurre. A long name, suited only for the bill-of-fare at a very "smart" dinner party. In plain English it is scollops of turbot on puff paste. This is an excellent entree of desserte. Be particular to skin the fillets of the turbot when returned from table, as directed in No. 23. Cut them in scollops and put them into a stew-pan, well covered, to prevent their getting dry With regard to the sauce, take six spoonfuls of "turned" sauce, which reduce with two spoonfuls of broth. When the sauce is reduced, thicken it with the yolks of two eggs, and refine it with at least a quarter of a pound of the best butter. If you should have any thick cream, introduce a little, as it will make the sauce mellower. Lastly, season Avell; put the scollops with the sauce, keep them hot, and send up the whole to table in a vol-au-vent. 27. Petites Timballes of Fillets of Turbot k la Ven^tienne. This is an entree of dessertc held in high estimation. It requires but very little fish to make it. Cut whatever is left of the turbot into dice, as small as possible. For the sauce take three spoonfuls of Bechamel, to which add a good lump of butter, salt, white pepper, a little parsley chopped very fine, and well squeezed in a napkin, that it may not give a green colour to the sauce. Then put a little caviar — that of Mackay's, which is the best, is the composition which agrees the most with all fish sauces, particularly when kept many years. Keep stirring your sauce, which is generally called " working " it. The French call it vanner — taking up the sauce in a ladle, and pouring it perpendicularly mto the stew-pan, repeating the operation frequently and very quickly, to make tlie liquid transparent. When it is mellow and of a good taste, throw in the small dice of turbot, keep them hot, and when ready to send up to table, garnish the little timbales with the turbot. Let them lie for a moment in the oven, and serve them up hot. If 3'OU have no Bechamel, you must make use of melted butter enriched with a little cream. 28. John Dory Boiled with Lohster Sauce.