933—Turbotin Mirabeau

Poach the fish in court-bouillon with Sauterne wine, as directed under “Turbotin à l’Amiral” (No. 926, Turbotin à l’Amiral).

Drain it; dish it, and coat it in alternate bands with white wine and Genevoise sauces. Along the lines formed by the meeting of the sauces lay thin strips of anchovy fillets placed end to end. Decorate the bands of white sauce with slices of truffle, and the bands of brown sauce with No. 273, Blanchings tarragon leaves.