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

not boil or it will curdle. This dish is one of the most elegant, and is the best way of dressing a turbot, for I have always remarked that notwithstanding its simplicity, it has given the greatest satisfaction, both for its delicateness and appearance, causing no trouble only requiring care. No. 208. _Turbot en matelote Normande._ 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. No. 209. _Turbot en Matelote vierge._ Boil a turbot as before, dish it up without a napkin, and have ready the following sauce; chop