928—Turbotin Bonne Femme

For a chicken-turbot weighing from two to two and one-half lbs. sprinkle on the bottom of a buttered tray one dessertspoonful of chopped shallots, one pinch of concassed parsley, and three oz. of minced mushrooms.

Cut the chicken-turbot in the back, and partly separate the fillets from the bone; lay it on the tray, and moisten with one-third pint of white wine and one-third pint of fish fumet. Cook gently in the oven, and baste frequently the while.

When the chicken-turbot is cooked, dish it and keep it hot. Pour the cooking-liquor into a sautépan; reduce it to half, and add three tablespoonfuls of fish velouté and three oz. of butter.

Cover the fish with this sauce and the garnish, and glaze quickly.