Drain, broil the fish on one side, and put in a buttered
baking-dish with the marinade. Add two cupfuls of white wine, and
[Page 430]
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.
BAKED TURBOT
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.
TURBOT A LA BECHAMEL
Reheat cold flaked turbot in a Bechamel Sauce, adding a few cooked
oysters.
TURBOT AU BEURRE NOIR
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.
[Page 431]
TURBOT A LA CREME--I
Reheat cold flaked turbot in a Cream Sauce, seasoning with grated
nutmeg and lemon-juice.
TURBOT A LA CREME--II
Cook together three tablespoonfuls each of butter and flour, add
a quart of cream and cook until thick, stirring constantly.
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