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

and pour the sauce over or serve in a boat. No. 220. _Brill à la Meûnière._ Proceed as for Turbot à la meûnière, (No. 214,) allowing sufficient time according to the size of the fish. No. 221. _Brill sauce Homard._ Proceed as for turbot sauce homard, (No. 205.) No. 222. _Brill à la Billingsgate._ Broil the fish as for brill à la meûnière and dish it without a napkin; then have ready the following sauce;--blanch a pint of muscles, beard them and take out the black spots, then put two chopped eschalots in a stewpan with one ounce of butter, pass it over the fire five minutes, then add half a tablespoonful of flour, mix with it the liquor from the muscles, half a pint of milk, and half a gill of cream, a saltspoonful of salt, a little white pepper, and some grated nutmeg, boil it until rather thick, pass it through a tammie, then add two pats of butter, a few drops of essence of anchovy and the muscles; pour over the fish and serve very hot. No. 223. _Brill au gratin._ See turbot à la crème gratiné (No. 211,) and proceed in the same manner. No. 224. _Brill à la crème d’Anchois._ Proceed as for turbot à la crème d’anchois (No. 213.) No. 225. _Filets de Brill à la Juive._ Fillet a brill by passing a good knife from the head to the tail of the fish close to the middle bone, hold your knife in a slanting direction keeping it close to the bone (without cutting the bone) until you reach the fins, proceed in like manner until you have got off all the meat from the bones, then cut each fillet in halves, or in four pieces if they are large, egg and bread-crumb each piece, then dip them in clarified butter and again bread-crumb them; when ready fry them of a yellowish brown in salad oil, dish them upon a napkin, and have a good lot of fried parsley, which place in the middle, dishing your fillets round it, serve with a sauce Hollandaise