The Swedish, French, American cook book

Scrape and wash the turbot well; put in a fish kettle on the drainer, with some water, salt, bay leaves, and pepper. Let simmer slowly, according to the size of the fish, until it is well done. Lift it carefully from the drainer, place it on the fish platter; remove the top skin carefully from head to tail, pour some melted butter over the fish, with a squeeze of lemon, and some chopped parsley. Serve with French boiled marbles of potato all around, with an egg sauce a la Bregitta. Stuffed Turbot with Green Pepper a la Elsa Turbot farci au Piment, a la Elsa Fillet the turbot; press out quite thin; cut diamond shapes about three inches by two inches from point to point; put on a buttered pan and stuff. Stuffing. Two cups fish mousse mixed with finely chopped parsley; half cup cooked green pepper and onions chopped very fine, and pressed through a strainer, put the other piece on the top; garnish around with some Spanish pepper and diamonds of truffle in the centre; put into oven with some sherry in the pan; cook from eight to ten minutes — well covered. Arrange on a potato foundation with a supreme sauce in the centre. Garnish with lemons all around. Serve for lunch, dinner, or supper. Glazed Turbot ( Turbot glace ) a l’Amiral Cook the fish with some Rhine wine, champignons, sherry, water (sufficient to cover the fish), bay leaves, pepper, and salt. Let simmer slowly, according to size of the fish, until it is well done. Lift carefully on the drainer, put it over a baking pan, and glaze with a rich white allemande sauce flavored with white wine and lemon juice. Garnish with truffles, yolks of eggs, and chopped parsley; make an eye for the fish with truffles and lemon. Slip carefully from drainer to the platter that it is going to be served on. Garnish all around with mushrooms that have been stewed in butter. Serve with a rich Robert sauce. Can be garnished with cray fish and oyster crab, etc. Turbot with Hollandaise Sauce a la John Ericsson Turbot, Sauce hollandaise, a la John Ericsson Fillet the turbot; lay on a buttered pan all the fillets together, forming them in the shape of a fish. [This dish can be made large enough for eight to ten people.] Add one fillet to the other, pointing them on each end, the head wider than the tail. Put sherry, or white wine, with some fish broth in the pan; steam, according to size of the fish, from ten to fifteen minutes. Take out; decorate with chop¬ ped parsley and truffles on a bias, meeting in the centre and going to each side; make an eye from lemon and truffle and serve with hollandaise sauce all around the platter. Garnish with parsley. Turbot with Shrimps ( Turbot aux Cr eve ties) a la Beatrice Fillet the turbot; cut in pieces two and a half inches long and one and a half inches wide; stuff with shrimp mousse, and double so that the mousse shows all around. Put in a pan with sherry, pepper, and salt. Cook in the oven, well covered, for about ten to twelve minutes. When ready to serve, arrange on a hot foundation of rice with a hollandaise sauce in the centre and on each of the fillets a mushroom that has been cooked and glazed with a brown glaze. Decorate with cream sauce all around the mush-