Sauces.)
_Mode_.--Clear the fish carefully from the bone, and take away all skin,
which gives an unpleasant flavour to the sauce. Make the sauce hot, lay
in the fish to warm through, but do not let it boil. Garnish with
croutons.
_Time_.--5 minutes.
_Seasonable_ all the year.
THE ANCIENT ROMANS' ESTIMATE OF TURBOT.--As this luxurious
people compared soles to partridges, and sturgeons to peacocks,
so they found a resemblance to the turbot in the pheasant. In
the time of Domitian, it is said one was taken of such
dimensions as to require, in the imperial kitchen, a new stove
to be erected, and a new dish to be made for it, in order that
it might be cooked and served whole: not even imperial Rome
could furnish a stove or a dish large enough for the monstrous
animal. Where it was caught, we are not aware; but the turbot of
the Adriatic Sea held a high rank in the "Eternal City."
TURBOT A LA CREME.