Fillets Of Turbot A L'lmperatrice Filets De Turbot A L'imperatrice

Take the fillets from the turbot, remove the skin, and bat out the fillets with a wet chopping knife, occasionally dipping this in cold water, season them with a little white pepper, salt, and lemon juice, and mask the fillets over with white farce, as below; make little round spaces in this with the finger, occasionally dipping it in a little hot water, and fill these spaces with the red farce, on which place a little round piece of cooked lobster; place the fillets in a buttered saute pan, pour in a tablespoonful of lemon juice and the same of white wine; put a well-buttered paper over the top, and cook in the oven for about fifteen minutes; then dish up on a border of the farce, mask the fillets over with the thin white sauce, so that the fillets show through, and serve with red sauce round. Plaice or other fish can be cooked in the same way; serve for a dinner or luncheon fish.

Thin White Fish Sauce for Fillets of Turbot a l'Imperatrice - Chop up and put the bones of the fish into a stewpan with one or two sliced onions, a bunch of herbs (thyme, parsley, bayleaf), six or eight peppercorns, a pinch of salt, and two wineglassfuls of white wine, and cover the bones with water; boil for about fifteen to twenty minutes. Then put in another stewpan two ounces of butter and the same of fine flour; fry these without discolouring, and then mix with one pint of the liquor from the fish bones, a gill of cream, and the liquor in which the fillets were cooked; tammy it, and take about a quarter of the quantity, into which put about a quarter of a pint more of the fish stock to make it thin, and use as directed above.

Red Sauce

Take the remainder of the white fish sauce, and add to it two tablespoonfuls of the trimmings from the lobster and a little liquid carmine; mix up and pour round the base of the dish.

Fjsh Farce For Fillets Of Tubbot A L'imperatrice

Take eight ounces of white fish, the trimmings from the turbot, and some fresh haddock, all cut up; also eight ounces of Panard (vol. i.); pound the fish and the panard separately, then mix together with an ounce of butter, a little salt, white pepper, and two eggs and a half into a smooth paste, rub through a fine sieve, divide into two parts, colour one with a little of Marshall's Liquid Carmine, and leave the other white.

Fillets Of Turbot A La Chartres Filets De Turbot A La Chartres

Remove the fillets from a nice turbot and cut them into neat pieces, bat them out with a cold wet knife, place them in a butttered saute pan, well sprinkle them with lemon juice and a little salt, put a well-buttered paper over them, and cook them in a moderate oven for about fifteen minutes, when they should be perfectly white; dish them up on a border of Fish Farce (see recipe) that is arranged straight down the dish; mask them with the sauce prepared as below, garnish round the dish with Little Croustades of Fish (see recipe) and serve for a dressed fish for dinner.