988—Brill (Barbue)

Served whole, brill may be looked upon as the understudy, as it were, of the chicken-turbot, and all the preparations given for the latter may be adapted to the former.

If it be preferred filleted, it may be treated after the recipes given for fillets of sole. Hence for brill cooked whole refer to chicken-turbot and the recipes Nos. No. 925, Turbotins (Chicken-Turbots) to No. 938, Cold Chicken-Turbot, and for filleted brill see recipes Nos. No. 865, Filets de Soles Américaine to No. 922, Filets de Soles Froids Dressés sur Mousses.