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

Harvey sauce, cayenne pepper, and salt, then cut up the flesh of the lobster in dice and put in the sauce; serve it in a boat very hot. No. 206. _Turbot à la Hollandaise._ Cook the turbot as before, and dish without a napkin; then put the yolks of four eggs in a stewpan with half a pound of fresh butter, the juice of a lemon, half a teaspoonful of salt and a quarter of one of white pepper; set it over a slow fire stirring it the whole time quickly; when the butter is half melted take it off the fire for a few seconds, (still keeping it stirred), till the butter is quite melted, then place it again on the fire till it thickens, then add a quart of melted butter, stir it again on the fire, (but do not let it boil, or it would curdle and be useless), then pass it through a tammie into another stewpan, make it hot in the bain marie, stirring all the time pour it over the fish or serve in a boat. The sauce must be rather sharp, add more seasoning if required. No. 207. _Turbot à la Mazarine._ Cook the fish as above, then have all the spawn from two fine hen lobsters; if not sufficient get some live spawn from the fishmonger’s, making altogether about two ounces, pound it well in the mortar and mix it with half a pound of fresh butter, rub it through a hair sieve, place it upon ice until firm, then put it in a stewpan with the yolks of four eggs, a little pepper, half a teaspoonful of salt, and four tablespoonfuls of lemon juice, place it over the fire and proceed as for the sauce Hollandaise, adding the same quantity of melted butter, and two teaspoonfuls of essence of anchovy, pass it through a tammie into a clean stewpan to make it hot, dish the fish without a napkin, soaking up the water in the dish with a clean cloth, and pour the sauce over it; be careful the sauce does