926—Turbotin à l’Amiral

Gash the back of the fish, and partly separate the under fillets from the bones. Lay it on a grill, and moisten, sufficiently to cover it, with previously-cooked court-bouillon with Sauterne wine. As soon as the court-bouillon boils, allow the fish to cook ten or twelve minutes for every two lbs. of its weight.

This done, drain it; dish it, and coat it twice with melted, red butter.

Now surround it with the following garnish, which should be in proportion to the size of the fish, viz., little heaps of large mussels and oysters, prepared à la Villeroy, and fried at the time of dishing; small patties of crayfish tails; large mushroom-heads grooved and cooked, and slices of truffle.

Serve, separately, (1) a timbale of potatoes à l’anglaise; (2) Normande sauce, combined with one-sixth pint of reduced court-bouillon per quart of sauce, finished with crayfish butter and seasoned with cayenne.