Turbot a la Normande

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Prepare a turbot as directed in No. 192, and when dished up, put the liquor it has been baked in into a stewpan; boil it down to a fourth part of its original quantity, and add it to some white matelotte sauce, No. 87; pour this over the turbot; garnish round with heart-shaped or oval fried croutons of bread, and serve.

No. 194