Cut the fish up the back, season and lay it in a deep earthenware dish of convenient size, liberally buttered. In the case of a chicken turbot weighing about two and a half pounds, moisten with the third of a pint of white wine and a quarter of a pint of fish liquor. Finely mince two medium-sized onions, and toss them in butter until they have turned a light brown colour. Peel, press, and mince three tomatoes, and add to them three large raw sliced mushrooms. Cut two mild capsicums into strips and grill them; spread the onion on to the turbot; put the tomatoes and sliced mushrooms on the top, and upon these arrange the grilled strips of capsicum.

Besprinkle moderately with rasped gratin; lay on top one ounce of butter cut into small pieces, and set to cook gently in the oven; allow thirty minutes for the cooking. By reducing the moistening liquor, which has, of course, absorbed some of the gelatinous properties of the fish, the liaison forms of itself.