678.—TURBOT WITH AUBERGINES. (Fr.—Turbot aux Aubergines.)
Ingredients.—2 lb. of turbot (middle cut), 2 ozs. of butter, the juice of ½ a lemon, 1 tablespoonful finely-chopped parsley, 1 dessertspoonful of meat glaze, 3 aubergines, salt and pepper, flour, milk, olive-oil, and clarified butter.
Method.—Remove the dark skin from the fish, free it from bones, and cut it into 6 or 8 even-sized slices. Trim these neatly, season with salt and pepper, dip them into milk, and then into flour. Melt about 1½ ozs. of butter in a sauté-pan, place in the fillets of turbot, cover with a buttered paper, and cook in the oven for 15 minutes, or longer if needed, basting the fish frequently. Remove the skin from the aubergines, cut them into slices, dip them in flour, and fry a golden-brown in a frying-pan containing olive-oil and clarified butter in equal proportions. Drain them and season with salt. Dress the turbot on an oblong dish, sprinkle over the lemon-juice, then the parsley, and lastly some nut-brown clarified butter. Garnish with the fried aubergines. Just before serving sprinkle the previously heated meat glaze over the fish.
Time.—About ½ hour. Average Cost, 3s. 6d. to 4s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
679.—TURBOT, BAKED FILLETS OF. (Fr.—Filets de Turbot au Gratin.)
Ingredients.—The remains of cold turbot, lobster sauce left from the preceding day, egg and breadcrumbs, cayenne and salt to taste, minced parsley, nutmeg, lemon-juice.
Method.—After having cleared the fish from all skin and bone, divide into square pieces of an equal size; brush them over with egg, sprinkle with breadcrumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste them with. Bake for 15 minutes, and keep the fillets well moistened with butter, add a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon.
Time.—From 30 to 40 minutes. Seasonable at any time.
Note.—Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than if the fish were put again in water.
680.—TURBOT, BOILED. (Fr.—Turbot bouilli.)
Ingredients.—1 medium-sized turbot, salt and pepper.
Method.—Empty and wash the fish, trim the fins, but do not cut them off, as the gelatinous parts about them are esteemed a great delicacy. Make an incision down the middle of the back, to lessen
