No. 223 Brill au gratin.
See turbot à la crème gratiné (No. 211,) and proceed in the same manner.
No. 224 Brill à la crème d’Anchois.
Proceed as for turbot à la crème d’anchois (No. 213.)
No. 225 Filets de Brill à la Juive.
Fillet a brill by passing a good knife from the head to the tail of the fish close to the middle bone, hold your knife in a slanting direction keeping it close to the bone (without cutting the bone) until you reach the fins, proceed in like manner until you have got off all the meat from the bones, then cut each fillet in halves, or in four pieces if they are large, egg and bread-crumb each piece, then dip them in clarified butter and again bread-crumb them; when ready fry them of a yellowish brown in salad oil, dish them upon a napkin, and have a good lot of fried parsley, which place in the middle, dishing your fillets round it, serve with a sauce Hollandaise (see Turbot à la Hollandaise, No. 206,) in which you introduce a tablespoonful of the best salad oil. To fry fish in oil you merely require to cover the bottom of your sauté-pan and let it get very hot before you put the fish in it.