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

the sauce on the bottom of a dish, then a layer of the turbot, (without any bone,) season it lightly with pepper and salt, then put another layer of sauce, then fish and sauce again until it is all used, finishing with sauce; sprinkle the top lightly with bread crumbs and grated Parmesan cheese; put it in a moderate oven half an hour, give it a light brown colour with the salamander and serve it in the dish it is baked on. No. 212. _Turbot à la Poissonière._ Boil a turbot as before, and take it up when only one third cooked, then put in a large sauté-pan or baking sheet forty button onions peeled and cut in rings, two ounces of butter, two glasses of port wine, the peel of half a lemon, and four spoonfuls of chopped mushrooms, then lay in the turbot and cover with a quart of brown sauce (No. 1), set it in a slow oven for an hour, then take it out and place it carefully on a dish, place the fish again in the oven to keep hot, then take the lemon peel out of the sauce and pour the sauce into a stewpan, reduce it till rather thick, then add twenty muscles, (blanched), twenty heads of mushrooms, and about thirty fine prawns; when ready to serve add one ounce of anchovy butter, a tablespoonful of sugar, and a little cayenne pepper, stir it in quickly but do not let it boil; pour the sauce over the fish and serve very hot. No. 213. _Turbot à la Crème d’Anchois._ Boil the turbot and dish it without a napkin, then pour the following sauce over it and serve immediately: put a quart of melted butter into a stewpan, place it on the fire and when nearly boiling add six ounces of anchovy butter (No. 78), and four spoonfuls of whipped cream, mix it quickly but do not let it boil; when poured over the fish sprinkle some chopped capers and gherkins over it. No. 214. _Small Turbot à la Meûnière._ Crimp the turbot by