tter with a little
curry powder to season. Serve with Veloute Sauce.

[Page 433]
FILLETS OF TURBOT A LA MARECHALE

Clean and boil the fish and cut into convenient pieces for serving.
Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs,
dip in beaten egg, then in seasoned crumbs, and fry. Serve with
any preferred sauce.

FILLETS OF TURBOT A LA RAVIGOTE

Saute the prepared fillets in butter, seasoning with salt, pepper,
and lemon-juice. Drain, and serve with Ravigote Sauce.

FILLETS OF TURBOT

Soak a medium sized turbot in salted water for half an hour, drain,
rinse in fresh water, and cut into fillets. Dip in seasoned melted
butter and broil or saute in melted butter. Serve with Maitre d'Hotel
Sauce.

FILLETS OF TURBOT WITH CREAM

Separate cold cooked turbot into fillets and reheat in a Cream Sauce.

[Page 435]
FIVE WAYS TO COOK WEAKFISH

FRIED WEAKFISH

Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat
to cover, and serve with any preferred sauce.

BAKED WEAKFISH--I

Arrange the fish on a buttered baking-dish with minced onion, parsley,
and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten
with equal parts of white wine and white stock. Cover with small
bits of butter, bring to the boil, and finish cooking in the oven.
Take up the fish and thicken the sauce with crumbs, dot with butter,
and brown in the oven. Squeeze lemon-juice over and serve in the
baking-dish.

BAKED WEAKFISH--II

Clean and split the fish, season with salt and pepper, and put
into a buttered baking-pan, skin side up. Rub with butter and bake.
Pour over melted butter, sprinkle with minced parsley, and serve.

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FILLETS OF WEAKFISH IN CASES

Spread the fillets with chapped oysters mixed with the unbeaten
white of egg. Season with salt and pepper, sprinkle with chapped
shallots, parsley, and mushrooms. Cover with crumbs, dot with butter,
wrap in buttered paper, and bake slowly far half an hour. Serve
with Veloute Sauce, seasoned with lemon-juice.

FILLETS OF WEAKFISH A L'ORLY

Season the fillets with salt, pepper, and lemon-juice, dip in flour,
then in well-beaten eggs to which two tablespoonfuls of olive-oil
have been added, and then in crumbs. Fry in deep fat and serve
with Tomato Sauce.

FILLETS OF WEAKFISH A LA HAVRAISE

Season the fillets with salt and pepper and fry for a few minutes
in butter. Drain and keep warm. Add to the butter two cupfuls of
Veloute