927—Turbotin à l’Andalouse

Cut it in the region of the back; season it, and lay it in a deep earthenware dish of convenient size, liberally buttered. In the case of a chicken-turbot weighing two and one-half lbs., moisten with one-third pint of white wine and one-quarter pint of fish fumet.

Finely mince two medium-sized onions, and toss them in butter until they have acquired a yellow colour.

Peel, press and mince three tomatoes, and add thereto three large, raw, sliced mushrooms. Cut two mild capsicums into strips.

Spread the onion on the chicken-turbot; put the tomatoes and the sliced mushrooms on top, and upon these arrange the grilled strips of mild capsicum. Besprinkle moderately with raspings; lay one oz. of butter, cut into small pieces, on the top, and set to cook gently in the oven.

Allow thirty minutes for the cooking. By reducing the moistening-liquor, which has perforce absorbed some of the gelatinous properties of the fish, the leason forms of itself.