935—Turbotin Régence

Poach the chicken-turbot in a sufficient quantity of previously-prepared court-bouillon with Chablis wine.

For a fish weighing three lbs. (enough for ten people), prepare the following garnish:—Twenty small spoon-moulded quenelles of whiting forcemeat with crayfish butter; ten poached oysters (cleared of their beards); ten small mushroom-heads (very white); ten truffles in the shape of olives, and ten poached slices of milt.

Drain the chicken-turbot just before dishing it, and slip it on to a dish. Surround it with the garnish detailed above, arranged in alternate heaps, and serve a Normande sauce, finished with two tablespoonfuls of truffle essence per pint, separately.