_Ingredients._—The remains of cold turbot. For sauce, 2 oz. of butter,
4 tablespoonfuls of cream; salt, cayenne, and pounded mace to taste.
_Mode._—Clear away all skin and bone from the flesh of the turbot,
which should be done when it comes from table, as it causes less waste
when trimmed hot. Cut the flesh into nice square pieces, as equally as
possible; put into a stewpan the butter, let it melt, and add the cream
and seasoning; let it just simmer for one minute, but not boil. Lay
in the fish to warm, and serve it garnished with croûtons or a paste
border. _Time._—10 minutes. _Seasonable_ at any time.
_Note._—The remains of cold salmon may be dressed in this way, and the
above mixture may be served in a _vol-au-vent_.
TURBOT, Baked Fillets of.
_Ingredients._—The remains of cold turbot, lobster sauce left from
the preceding day, egg, and bread-crumbs; cayenne and salt to taste;
minced parsley, nutmeg, lemon-juice. _Mode._—After having cleared
the fish from all skin and bone, divide it into square pieces of an
equal size; brush them over with egg, sprinkle with bread-crumbs
mixed with a little minced parsley and seasoning. Lay the fillets in
a baking-dish, with sufficient butter to baste with. Bake for ¼ hour,
and do not forget to keep them well moistened with the butter. Put a
little lemon-juice and grated nutmeg to the cold lobster sauce; make
it hot, and pour over the fish, which must be well drained from the
butter. Garnish with parsley and cut lemon. _Time._—Altogether, ½ hour.
_Seasonable_ at any time.
_Note._—Cold turbot thus warmed in the remains of lobster sauce will be
found much nicer than putting the fish again in water.
TURBOT A L’ITALIENNE, Fillets of.
_Ingredients._—The remains of cold turbot, Italian sauce. _Mode._—Clear
the fish carefully from the bone, and take away all skin, which gives
an unpleasant flavour to the sauce. Make the sauce hot, lay in the
fish to warm through, but do not let it boil. Garnish with croûtons.
_Time._—5 minutes. _Seasonable_ all the year.
TURBOT, or other Large Fish, Garnish for.
Take the crumb of a stale loaf, cut it into small pyramids with
flat tops, and on the top of each pyramid put rather more than a
tablespoonful of white of egg beaten to a stiff froth. Over this,
sprinkle finely-chopped parsley and fine raspings of a dark colour.
Arrange these on the napkin round the fish, one green and one brown
alternately.