Home › The Principles of Cookery › TURBOT (a la Creme d'Anchois)

TURBOT (a la Creme d'Anchois)

Boil a moderate-sized turbot in the usual way, and place it carefully on a hot dish without a napkin. Flavour a pint of rich melted butter with one or two tea-spoonfuls of essence of anchovies, and add one-eighth of a pint of thick cream. Mix the sauce over the fire, and when it is nearly boiling pour it over the fish.

Sprinkle a table-spoonful of chopped capers or gherkins upon the surface, garnish the dish with a border of new potatoes, and serve very hot. Time, a few minutes to heat the sauce. This quantity of sauce is sufficient for a moderate-sized fish.