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Weakfish Saute Au Cerfeuil

Scale, trim and wipe a very fresh weakfish of three pounds. Heat two tablespoons oil in a frying pan, season fish with a teaspoon salt and half teaspoon white pepper, add it to the pan and gently fry for five minutes on each side, then set in the oven for ten minutes. Remove, dress on a hot dish, free the pan of oil, add half ounce good butter, then toss on the fire until of a nice brown colour. Add the leaves of three branches chervil and the juice of half a sound lemon, lightly toss, pour over the fish and serve. CHICKEN (OR TURKEY) CROQUETTES, SAUCE PERIGUEUX Pick out all the meat from the turkey left over from yesterday, cut into small dice, then proceed to finish the croquettes. Dress on a dish, adjust a paper frill at end of each croquette, pour a hot sauce perigueux around and serve.