Procure a smallish turbot, one weighing about ten pounds would be the
best, cut off part of the fins and make an incision in the back, butter
a sauté-pan, (large enough to lay the turbot in quite flat), and put
three tablespoonfuls of chopped eschalots, three glasses of sherry or
Madeira, half a teaspoonful of salt, a little white pepper, and about
half a pint of white broth into it, then lay in the turbot and cover it
over with white sauce (No. 7), start it to boil over a slow fire, then
put it into a moderate oven about an hour, try whether it is done with a
skewer, if the skewer goes through it easily it is done, if not, bake it
a little longer, then give it a light brown tinge with the salamander,
place the fish upon a dish to keep it hot, then put a pint of white
sauce in the sauté-pan and boil it fifteen minutes, stirring it all the
time, then pass it through a tammie into a clean stewpan, and add a
little cayenne pepper, two tablespoonfuls of essence of anchovies, two
dozen of oysters, (blanched), two dozen of small mushrooms, two dozen
quenelles (No. 120), six spoonfuls of milk, and a teaspoonful of sugar,
reduce it till about the thickness of bechamel sauce, then add eight
tablespoonfuls of cream and the juice of a lemon, pour over the turbot;
have ready twenty croûtons of bread cut triangularly from the crust of a
French roll, and fried in butter; place them round the dish and pass the
salamander over it and serve.