Take  up  the  fish,  and  add  the  remainder  of
the  bottle  of  wine  to  the  liquid.  Boil  for
five  minutes,  rub  through  a  sieve,  thicken
with  butter  and  flour  cooked  together,
season  with  anchovy  paste,  minced  parsley,
and  capers.     Pour  over  the  fish  and  serve.
BAKED  TURBOT

Rub  a  small  cleaned  turbot  with  melted
butter,  sprinkle  with  minced  parsley,  pow-
dered mace,  and  salt  and  pepper  to  season.
Let  stand  for  an  hour  and  put  into  a  buttered
baking-dish.  Brush  with  beaten  egg,  sprinkle
with  crumbs,  dot  with  butter,  bake,  and
serve  with  any  preferred  sauce.
TURBOT  A  LA  BECHAMEL

Reheat  cold  flaked  turbot  in  a  Bechamel
Sauce,  adding  a  few  cooked  oysters.
TURBOT  AU  BEURRE  NOIR

Cut  cold  cooked  turbot  into  small  fillets.
Brown  half  a  cupful  of  butter,  add  tarragon
vinegar  to  taste,  and  pepper,  salt,  and  minced
parsley  to  season.  Reheat  the  fish  in  the
sauce  and  serve.
Ifittcen  Wia^e  to  Cooft  tlurbot       431

TURBOT  A  LA  CREME— I

Reheat  cold  flaked  turbot  in  a  Cream
Sauce,  seasoning  with  grated  nutmeg  and
lemon- juice.
TURBOT  A  LA  CREME— II

Cook  together  three  tablespoonfuls  each  of
butter  and  flour,  add  a  quart  of  cream  and
cook  until  thick,  stirring  constantly.  Season
with  pepper,  salt,  minced  parsley,  and  grated
onion.  Butter  a  baking-dish,  put  in  a  layer
of  cold  cooked  turbot  flaked  fine,  cover  with
sauce,  and  repeat  until  the  dish  is  full,  having
sauce  on  top.  Sprinkle  with  crumbs,  dot  with
butter,  and  brown  in  the  oven.  Sprinkle  with
chopped  eggs  and  parsley.
