Turbot A La Chambord Turbot A La Chambord

Trim a nice fresh turbot, rub it over with lemon juice and salt, and wash it well in clean cold water, then place it in a deep saucepan or fish kettle with (for a small fish) the juice of two lemons, and three gills of white wine, cover it over with a buttered paper, and put the cover on the pan; let it cook steadily on the side of the stove for fifteen to twenty minutes according to the size of the fish, then dish up on a hot dish, sprinkle over it a little warm glaze, and garnish it with cooked crayfish, blanched and bearded oysters, cooked sliced lobster, button mushrooms, and whole truffles arranged round the edge of the turbot, and some large slices of truffle in the centre. Make a good sauce from the liquor the fish was cooked in, and the liquor strained from the crayfish and the oysters, thus: put two ounces of butter, the same of flour, to fry a nice brown colour, then mix it with a pint altogether of the fish liquor as mentioned above, stir till it boils, then add one ounce of good glaze and tammy. Serve some of the sauce in a sauceboat, and the rest round the dish. All the garnish should be warmed between two plates in a little mushroom liquor over boiling water for about ten minutes before using.

Crayfish For Garnish

Wash the crayfish well while they are alive, and dry them in a cloth and put them in a stewpan with (say for two dozen) half a carrot, half a turnip, half a leek, a strip of celery, all cut in dice shapes, a bunch of herbs (thyme, bayleaf, and parsley), and six or eight crushed peppers; cover down in the stewpan and fry for fifteen minutes in one ounce of butter, then add half a pint of Chablis and boil for fifteen minutes; then take up and crack the shells, remove the meat, and use.1

Epigrams Of Turbot A La Moderne Epigrammes De Turbot A La Moderne

Remove the fillets from a small turbot or plaice, take off the skin, and bat them out with a cutlet bat on a wet board, then cut them into nice neat fillets, season them with salt and a little lemon Juice, and place them in a buttered saute pan; put a buttered paper over, and when ready to cook place them in the oven for about ten to twelve minutes ; boil half a pint of new milk with a blade of mace and one eschalot, and in another stewpan put two ounces of butter and two ounces of fine flour, and fry together; then mix the milk on this, and stir till it boils; add to it three raw yolks of eggs, a dust of coralline pepper, and a pinch of salt, and stir over the fire until it thickens; add a teaspoonful of essence of anchovy, then tammy and mix with it two ounces of cooked turbot cut up in little dice shapes, two ounces of picked shrimps cut up, two hard-boiled yolks of eggs cut up, a teaspoonful of chopped parsley, and [four boned Christiania anchovies that are cut up in tiny square pieces. When this is cold take a small dessertspoonful of the mixture, roll it in fine flour, dip it into whole beaten-up egg, and then into freshly made white bread crumbs, and fry in clean boiling fat for four or five minutes; take up and dish on a potato border (vol. i.) alternately with the prepared fillets of turbot, sprinkle the latter alternately with lobster coral or coralline pepper and finely chopped green parsley; arrange button mushrooms in the centre and Parsley sauce (vol. i.) round the dish, and serve for dinner 6r luncheon. Soles etc. can be cooked in a similar manner.

' If the fresh crayfish cannot be got, they are kept in bottles, and are to be merely warmed and used.