BAKED TURBOT

Rub a small cleaned turbot with melted b.u.t.ter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a b.u.t.tered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with b.u.t.ter, bake, and serve with any preferred sauce.

TURBOT a LA BeCHAMEL

Reheat cold flaked turbot in a Bechamel Sauce, adding a few cooked oysters.

TURBOT AU BEURRE NOIR

Cut cold cooked turbot into small fillets. Brown half a cupful of b.u.t.ter, add tarragon vinegar to taste, and pepper, salt, and minced parsley to season. Reheat the fish in the sauce and serve.

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TURBOT a LA CReME--I

Reheat cold flaked turbot in a Cream Sauce, seasoning with grated nutmeg and lemon-juice.

TURBOT a LA CReME--II

Cook together three tablespoonfuls each of b.u.t.ter and flour, add a quart of cream and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. b.u.t.ter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven. Sprinkle with chopped eggs and parsley.

TURBOT AU GRATIN--I

Remove the skin, fat, and bone from cold turbot, and flake fine with a fork. Fry in b.u.t.ter a slice of onion chopped, a small slice of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a tablespoonful of flour, one cupful of milk, and half a cupful of stock or water. Cook until thick, stirring constantly. Season with salt and pepper and rub through a sieve. Put a layer of the flaked fish in the bottom of a b.u.t.tered baking-dish, spread with the sauce, [Page 432]

sprinkle with grated Parmesan cheese, and repeat until the dish is full. Cover with crumbs, sprinkle with cheese, dot with b.u.t.ter, and brown in the oven.

TURBOT AU GRATIN--II

Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel Sauce to which has been added the yolks of four eggs well-beaten, half a cupful of grated Parmesan cheese, and lemon-juice and grated nutmeg to season. Mix lightly, put into a b.u.t.tered baking-dish, cover with crumbs, sprinkle with Parmesan cheese, dot with b.u.t.ter, and brown in the oven. Cream may be poured over the fish before sprinkling with the crumbs.

TURBOT a LA HOLLANDAISE

Clean a medium sized turbot and make a deep incision down the back from head to tail. Rub with lemon-juice and boil in salted and acidulated water until tender. Drain and serve with Hollandaise Sauce.

FILLETS OF TURBOT a L'INDIENNE

Cut a small turbot into fillets and fry in b.u.t.ter with a little curry powder to season. Serve with Veloute Sauce.

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FILLETS OF TURBOT a LA MAReCHALE

Clean and boil the fish and cut into convenient pieces for serving.

Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, dip in beaten egg, then in seasoned crumbs, and fry. Serve with any preferred sauce.

FILLETS OF TURBOT a LA RAVIGOTE

Saute the prepared fillets in b.u.t.ter, seasoning with salt, pepper, and lemon-juice. Drain, and serve with Ravigote Sauce.

FILLETS OF TURBOT

Soak a medium sized turbot in salted water for half an hour, drain, rinse in fresh water, and cut into fillets. Dip in seasoned melted b.u.t.ter and broil or saute in melted b.u.t.ter. Serve with Maitre d'Hotel Sauce.

FILLETS OF TURBOT WITH CREAM

Separate cold cooked turbot into fillets and reheat in a Cream Sauce.

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FIVE WAYS TO COOK WEAKFISH

FRIED WEAKFISH

Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat to cover, and serve with any preferred sauce.

BAKED WEAKFISH--I

Arrange the fish on a b.u.t.tered baking-dish with minced onion, parsley, and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten with equal parts of white wine and white stock. Cover with small bits of b.u.t.ter, bring to the boil, and finish cooking in the oven.

Take up the fish and thicken the sauce with crumbs, dot with b.u.t.ter, and brown in the oven. Squeeze lemon-juice over and serve in the baking-dish.

BAKED WEAKFISH--II

Clean and split the fish, season with salt and pepper, and put into a b.u.t.tered baking-pan, skin side up. Rub with b.u.t.ter and bake.

Pour over melted b.u.t.ter, sprinkle with minced parsley, and serve.

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FILLETS OF WEAKFISH IN CASES

Spread the fillets with chapped oysters mixed with the unbeaten white of egg. Season with salt and pepper, sprinkle with chapped shallots, parsley, and mushrooms. Cover with crumbs, dot with b.u.t.ter, wrap in b.u.t.tered paper, and bake slowly far half an hour. Serve with Veloute Sauce, seasoned with lemon-juice.

FILLETS OF WEAKFISH a L'ORLY

Season the fillets with salt, pepper, and lemon-juice, dip in flour, then in well-beaten eggs to which two tablespoonfuls of olive-oil have been added, and then in crumbs. Fry in deep fat and serve with Tomato Sauce.

FILLETS OF WEAKFISH a LA HAVRAISE

Season the fillets with salt and pepper and fry for a few minutes in b.u.t.ter. Drain and keep warm. Add to the b.u.t.ter two cupfuls of Veloute Sauce and a winegla.s.sful of white wine. Boil for five minutes, take from the fire, add the yolks of three eggs beaten with the juice of half a lemon, and three tablespoonfuls of b.u.t.ter. Reheat, but do not boil. Add a few cooked mushrooms or oysters to the sauce, pour over the fish, and serve.

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TURBANS OF WEAKFISH

Take the fillets of four small weakfish, remove the skin and most of the bones. Spread with chopped oysters mixed with seasoned crumbs, roll up, fasten with skewers, put in a b.u.t.tered baking-pan, cover with b.u.t.tered paper, and bake until done. Take out the skewers, cool, dip in crumbs, then in beaten egg, then in crumbs, fry in deep fat, drain, and serve with Ravigote Sauce.

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FOUR WAYS TO COOK WHITEBAIT