932—Turbotin à la Mode de Hollande

Poach the chicken-turbot in salted water. Drain it, dish it, and upon it lay a lobster cooked in court-bouillon. The shell of the lobster should have been opened along the top of the tail, and the meat of the tail should have been quickly sliced and returned to its place.

Send to the table at the same time (1) a timbale of floury potatoes, freshly cooked No. 174, Anglaise (for Egg-and-bread-crumbing); (2) a sauceboat containing egg sauce with melted butter (No. 117, Egg Sauce with Melted Butter).