The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

pounds may be allowed to simmer twenty minutes or rather more, thus it will be about three quarters of an hour altogether in the water; when it begins to crack very slightly, lift it up with the drainer and cover a clean white napkin over it; if you intend serving the sauce over your fish, dish it up without a napkin; if not, dish it upon a napkin and have ready some good sprigs of double parsley to garnish it with, and serve very hot. No. 204. _Turbot à la Crème._ Cook the turbot as above and dish it without a napkin, (but be careful that it is well drained before you place it on the dish, and absorb what water runs from the fish with a napkin, for that liquor would spoil your sauce, and cause it to lose that creamy substance which it ought to retain; this remark applies to all kinds of fish that is served up with the sauce over it); then put one pint of cream on the fire in a good sized stewpan, and when it is nearly simmering add half a pound of fresh butter, and stir it as quickly as possible until the butter is melted, but the cream must not boil; then add a liaison of three yolks of eggs, season with a little salt, pepper, and lemon juice, pour as much over the turbot as will cover it, and serve the remainder in a boat; or if not approved of, dish the fish on a napkin, garnish with parsley, and serve the sauce in a boat. This sauce must not be made until the moment it is wanted. No. 205. _Turbot Sauce homard._ Cook the turbot as before, then take an ounce of lobster spawn and pound it in a mortar with a quarter of a pound of fresh butter, rub it through a hair sieve with a wooden spoon upon a plate, have ready a pint of good melted butter nearly boiling, into which put the red butter, and season with a teaspoonful of essence of anchovy, a little