No. 220 Brill à la Meûnière.
Proceed as for Turbot à la meûnière, (No. 214,) allowing sufficient time according to the size of the fish.
No. 221 Brill sauce Homard.
Proceed as for turbot sauce homard, (No. 205.)
No. 222 Brill à la Billingsgate.
Broil the fish as for brill à la meûnière and dish it without a napkin; then have ready the following sauce;—blanch a pint of muscles, beard them and take out the black spots, then put two chopped eschalots in a stewpan with one ounce of butter, pass it over the fire five minutes, then add half a tablespoonful of flour, mix with it the liquor from the muscles, half a pint of milk, and half a gill of cream, a saltspoonful of salt, a little white pepper, and some grated nutmeg, boil it until rather thick, pass it through a tammie, then add two pats of butter, a few drops of essence of anchovy and the muscles; pour over the fish and serve very hot.