931—Turbotin Fermière

Sprinkle on the bottom of a buttered tray two minced shallots, a few roundels of carrot and onion, some parsley stalks, thyme, and bay.

Lay the chicken-turbot on these aromatics, and season moderately. For a fish weighing two lbs. moisten with two-thirds pint of excellent red wine; add one-half oz. of butter, cut into small pieces, and poach gently, taking care to baste frequently.

Meantime toss three oz. of minced mushrooms in three oz. of butter. When the turbot is ready, drain it; dish it; surround it with the tossed mushrooms, and keep it hot.

Strain the cooking-liquor into a vegetable-pan, and reduce it to half. Thicken it with a piece of No. 151, Manied Butter butter the size of a walnut; add three oz. of butter; pour this sauce over the chicken-turbot and its garnish, and set to glaze quickly.