929—Turbotin Commodore

Poach the chicken-turbot in salted water.

Prepare the following garnish per one person:—Three potato balls cut to the size of hazel-nuts and cooked à l’anglaise; one medium-sized, trussed crayfish; one quenelle of fish; one small lobster croquette; and one oyster prepared à la Villeroy.

All these products should be treated according to their nature, and just in time to be ready for the dishing up. A few moments before serving, drain the turbot; dish it, and surround it with the garnish detailed above, arranged in alternate heaps.

Serve a Normande sauce, finished with anchovy butter, separately.