LARGE FISH, WHOLE.
Turbot en aspic.—Skin and fillet a turbot, keeping the four fillets as whole and neat as possible, place them in a well-buttered baking tin, sprinkling them with a little Chablis or Sauterne, lemon juice, coralline pepper and salt. Cover with a buttered paper, and bake in the oven according to size and thickness. When cooked lift them out carefully and set them on a dish, reversing another over them and lightly weighting this to keep the fillets flat and even. Prepare a nice d'uxelles, or a mince of shrimps, or lobster mixed with tomato aspic, and when the fish is perfectly cold dish the under fillets side by side in position, and spread them thickly with the farce described; now cover with the other two fillets, keeping the shape of the fish as much as possible, pour over it sufficient jelly to cover it neatly, and leave this till set. Now trim off the superfluous aspic, and force out a thick rope of chopped aspic round the fish, garnishing it with seasoned watercress, and the little moulds of stuffed olives given in the first chapter. Of course this garnish may be as varied as you please; prawns, olives preserved in oil, plovers' eggs, hard boiled stuffed eggs, etc., being used according to taste and convenience.
— Pie.—Three parts cook a small turbot in a nice court-bouillon, then lift it out, removing the skin and the bones, and cut the fish into neat pieces; arrange a layer of these pieces in a well-buttered piedish, seasoning this well with white pepper, salt, and a very little powdered nutmeg, a grate of lemon rind, and some minced parsley and chives (failing these use very finely-minced shallot), cover with a layer of sliced hard boiled egg, and well-washed fillets of anchovy, moistening these with some rich béchamel sauce or thick cream, and continue these layers till the dish is full, raising it well in the centre.