No. 214 Small Turbot à la Meûnière.
Crimp the turbot by making incisions with a sharp knife, about an inch apart, in the belly part of the fish, then rub two tablespoonfuls of chopped onions and four of salt into the incisions, pour a little salad oil over it and dip it in flour, then put it on a gridiron a good distance from the fire—the belly downwards—let it remain twenty minutes, then turn it by placing another gridiron over it, and turning the fish over on to it, place it over the fire for about twenty-five minutes, or longer if required; when done place it upon a dish and have ready the following sauce: put six ounces of butter in a stewpan, with ten spoonfuls of melted butter, place it over the fire, moving the stewpan round when very hot, but not quite in oil, add a liaison (No. 119) of two yolks of eggs, a little pepper, salt, and the juice of a lemon, mix it quickly and pour over the fish; serve directly and very hot. The fish must be kept as white as possible. For the above purpose the turbot should not exceed eight pounds in weight.