A guide to modern cookery

Strain the cooking-liquor into a vegetable-pan, and reduce it to half. Thicken it with a piece of manier butter the size of a walnut; add three oz. of butter; pour this sauce over the chicken-turbot and its garnish, and set to glaze quickly. 932—TURBOTIN A LA MODE DE HOLLANDE Poach the chicken-turbot in salted water. Drain it, dish it, and upon it lay a lobster cooked in court-bouillon. The shell of the lobster should have been opened along the top of the tail, and the meat of the tail should have been quickly sliced and returned to its place. Send to the table at the same time (1) a timbale of floury potatoes, freshly cooked a l’anglaise ; (2) a sauceboat containing egg sauce with melted butter (No. 117). 933—TURBOTIN MIRABEAU Poach the fish in court-bouillon with Sauterne wine, as directed under ‘‘ Turbotin 4 l’Amiral ’’ (No. 926). Drain it; dish it, and coat it in alternate bands with white wine and Genévoise sauces. Along the lines formed by the meeting of the sauces lay thin strips of anchovy fillets placed end to end. Decorate the bands of white sauce with slices of truffle, and the bands of brown sauce with blanched tarragon leaves. 934—TURBOTIN PARISIENNE Poach the fish in court-bouillon with Sauterne wine. Drain it, dish it, and round it arrange a border composed of alternate slices of truffles and mushrooms. Coat the fish with white-wine sauce, and surround it with trussed crayfish cooked in courtbouillon. N.B.—For fish a la Parisienne, the garnish of sliced truffles and mushrooms may be set on the dish, either conspicuously or the reverse; 1.e., it may be laid round the fish and covered by the sauce, or arranged in the form of an oval on the fish after the latter has been sauced. In either case the slices of truffles and mushrooms should be laid alternately. 935—TURBOTIN REGENCE Poach the chicken-turbot in a sufficient quantity of previously-prepared court-bouillon with Chablis wine. For a fish weighing three Ibs. (enough for ten people), prepare the following garnish:—Twenty smail spoon-moulded quenelles of whiting forcemeat with crayfish butter; ten poached oysters (cleared of their beards); ten small mushroom-heads (very white) ; ten truffles in the shape of olives, and ten poached slices of milt. Drain the chicken-turbot just before dishing it, and slip it on to a dish. Surround it with the garnish detailed above, arranged in alternate heaps, and serve a Normande sauce, finished with two tablespoonfuls of truffle essence per pint, separately. i 936—TURBOTIN SOUFFLE A LA REYNIERE Lay the chicken-turbot on its belly, and make two gashes in its back, on either side of the spine, from the head to the tail. Completely separate the fillets from the bones; cut the spine at both ends; carefully raise it from the underlying, ventral fillets, and entirely remove it. Season the inside of the fish, and garnish it with enough fish mousseline forcemeat to give it a rounded appearance. Close in the forcemeat by drawing the two separated fillets over it; turn the piece over, and lay it on a well-buttered, deep, oval dish, the size of which should be in proportion to that of the chicken-turbot. Poach it gently, almost dry, with lid on, in fish fumet and the cooking-liquor of mushrooms mixed, 1.e., two-thirds pint of the one and one-third pint of the other. This done, dish it carefully, and lay a row of grooved and white mushroom-heads down the centre of it. On either side put some very white, poached milt, alternating the latter with whole anchovy fillets, in such wise as to form an oval enframing the row of mushrooms. Send to the table, separately, a sauce composed of Soubise cullis and white-wine sauce, in the proportion of one-third and two-thirds respectively, combined with the reduced cookingliquor of the chicken-turbot. 937—TURBOTIN FEUILLANTINE