Fillet a fish, and cut each fillet in halves; fry it in butter, like
perch, dress it round on a dish, and pour a sauce Mazarine over them.
For sauce, see Turbot à la Mazarine, No. 207, or they may be served with
a matelote sauce in change.
Fillet a fish, and cut each fillet in halves; fry it in butter, like
perch, dress it round on a dish, and pour a sauce Mazarine over them.
For sauce, see Turbot à la Mazarine, No. 207, or they may be served with
a matelote sauce in change.