A guide to modern cookery

absorbed some of the gelatinous properties of the fish, the leason forms of itself. 928—TURBOTIN BONNE FEMME For a chicken-turbot weighing from two to two and one-half lbs. sprinkle on the bottom of a buttered tray one dessertspoonful of chopped shallots, one pinch of _concassed_ parsley, and three oz. of minced mushrooms. Cut the chicken-turbot in the back, and partly separate the fillets from the bone; lay it on the tray, and moisten with one-third pint of white wine and one-third pint of fish _fumet_. Cook gently in the oven, and baste frequently the while. When the chicken-turbot is cooked, dish it and keep it hot. Pour the cooking-liquor into a sautépan; reduce it to half, and add three tablespoonfuls of fish velouté and three oz. of butter. Cover the fish with this sauce and the garnish, and glaze quickly. 929—TURBOTIN COMMODORE Poach the chicken-turbot in salted water. Prepare the following garnish per one person:—Three potato balls cut to the size of hazel-nuts and cooked _à l’anglaise_; one medium-sized, trussed crayfish; one quenelle of fish; one small lobster _croquette_; and one oyster prepared à la Villeroy. All these products should be treated according to their nature, and just in time to be ready for the dishing up. A few moments before serving, drain the turbot; dish it, and surround it with the garnish detailed above, arranged in alternate heaps. Serve a Normande sauce, finished with anchovy butter, separately. 930—TURBOTIN DAUMONT Proceed exactly as directed under “Sole Daumont” (No. 823), taking into account the size of the fish, and increasing the sauce and the garnishing ingredients accordingly. 931—TURBOTIN FERMIÈRE Sprinkle on the bottom of a buttered tray two minced shallots, a few roundels of carrot and onion, some parsley stalks, thyme, and bay. Lay the chicken-turbot on these aromatics, and season moderately. For a fish weighing two lbs. moisten with two-thirds pint of excellent red wine; add one-half oz. of butter, cut into small pieces, and poach gently, taking care to baste frequently. Meantime toss three oz. of minced mushrooms in three oz. of butter. When the turbot is ready, drain