<h2>FIFTEEN WAYS TO COOK TURBOT</h2>
<h3>BOILED TURBOT</h3>
<p class="indent">
Wash the fish carefully and soak it for an hour in salted water,
drain, and rinse in fresh water. With a sharp knife score the black
skin in a straight line from head to tail. Boil the fish in salted
and acidulated water to cover, drain, garnish with parsley and
lemon, and serve with any preferred sauce.</p>
<h3>BROILED TURBOT</h3>
<p class="indent">
Clean a small turbot and marinate for an hour in seasoned oil and
vinegar or lemon-juice. Drain, broil, and serve with any preferred
sauce.</p>
<h3>BROILED TURBOT À LA PROVENCE</h3>
<p class="indent">
Soak the fish for four hours in a marinade of oil and lemon-juice,
seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and
garlic. Drain, broil the fish on one side, and put in a buttered
baking-dish with the marinade. Add two cupfuls <SPAN name="page_430"><span class="page"></span></SPAN> of white wine, and bake, basting
frequently. Take up the fish, and add the remainder of the bottle
of wine to the liquid. Boil for five minutes, rub through a sieve,
thicken with butter and flour cooked together, season with anchovy
paste, minced parsley, and capers. Pour over the fish and serve.</p>
<h3>BAKED TURBOT</h3>
<p class="indent">
Rub a small cleaned turbot with melted butter, sprinkle with minced
parsley, powdered mace, and salt and pepper to season. Let stand
for an hour and put into a buttered baking-dish. Brush with beaten
egg, sprinkle with crumbs, dot with butter, bake, and serve with
any preferred sauce.</p>
<h3>TURBOT À LA BÉCHAMEL</h3>
<p class="indent">
Reheat cold flaked turbot in a Béchamel Sauce, adding a few
cooked oysters.</p>
<h3>TURBOT AU BEURRE NOIR</h3>
<p class="indent">
Cut cold cooked turbot into small fillets. Brown half a cupful
of butter, add tarragon vinegar to taste, and pepper, salt, and
minced parsley to season. Reheat the fish in the sauce and serve.</p>
<h3><SPAN name="page_431"><span class="page"></span></SPAN> TURBOT À LA CRÈME—I</h3>
<p class="indent">
Reheat cold flaked turbot in a Cream Sauce, seasoning with grated
nutmeg and lemon-juice.</p>
<h3>TURBOT À LA CRÈME—II</h3>
<p class="indent">
Cook together three tablespoonfuls each of butter and flour, add
a quart of cream and cook until thick, stirring constantly. Season
with pepper, salt, minced parsley, and grated onion. Butter 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 butter, and brown in the
oven. Sprinkle with chopped eggs and parsley.</p>
<h3>TURBOT AU GRATIN—I</h3>
<p class="indent">
Remove the skin, fat, and bone from cold turbot, and flake fine
with a fork. Fry in butter 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 buttered baking-dish, <SPAN name="page_432"><span class="page"></span></SPAN> spread with the sauce, sprinkle
with grated Parmesan cheese, and repeat until the dish is full.
Cover with crumbs, sprinkle with cheese, dot with butter, and brown
in the oven.</p>
<h3>TURBOT AU GRATIN—II</h3>
<p class="indent">
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 buttered baking-dish,
cover with crumbs, sprinkle with Parmesan cheese, dot with butter,
and brown in the oven. Cream may be poured over the fish before
sprinkling with the crumbs.</p>
<h3>TURBOT À LA HOLLANDAISE</h3>
<p class="indent">
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.</p>
<h3>FILLETS OF TURBOT À L'INDIENNE</h3>
<p class="indent">
Cut a small turbot into fillets and fry in butter with a little
curry powder to season. Serve with Velouté Sauce.</p>
<h3><SPAN name="page_433"><span class="page"></span></SPAN> FILLETS OF TURBOT À LA MARÉCHALE</h3>
<p class="indent">
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.</p>
<h3>FILLETS OF TURBOT À LA RAVIGOTE</h3>
<p class="indent">
Sauté the prepared fillets in butter, seasoning with salt,
pepper, and lemon-juice. Drain, and serve with Ravigote Sauce.</p>
<h3>FILLETS OF TURBOT</h3>
<p class="indent">
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
butter and broil or sauté in melted butter. Serve with
Maître d'Hôtel Sauce.</p>
<h3>FILLETS OF TURBOT WITH CREAM</h3>
<p class="indent">
Separate cold cooked turbot into fillets and reheat in a Cream Sauce.</p>
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