Turbot a la Normande. — Butter a fire -proof china fish
dish, strew it with chopped onions. Season the turbot with
pepper and salt ; lay it on the dish, and cover it with
sauterne or chablis, and bake. When done, add a little
white sauce to the liquor, reduce it, and add the yolk of an
egg. Put a few cooked mushrooms and half a dozen oysters✪ Turbot a la Normande
round the turbot, pour the sauce over, and make hot again
in the oven without browning it.
Turbot a la Koyal. — Prepare a turbot in the usual mode,
and dish it up with a circle of fried smelts round it. Then
garnish si:^ hdteleis with small flat quenelles, breadcrumbed
and fried a pale colour ; then put on each a small ring of
fillet of sole piqued with gherkins, and on that place a
truffle and then a crayfish. Serve in a sauceboat, champagne
sauce mixed with a little butter, a little anchovy, sliced
truffles, and some oysters✪ Turbot a la Royal boiled in their own liquor.
White Bait. — In season, July, August, and September.
This delicate little fish requires great care to dress it well.
Do not touch them with the hands, but throw them from
your dish or basket into a cloth, with three or four handf uls
of flour, and shake them well, doing a few at a time.
Then put them into the frying basket, and immerse it into
a pan of boiling fat for about a minute and a half ; then
turn them out reversed on to a sieve to drain, and cover
with kitchen paper. After drying them for a minute or
two before the fire sprinkle a little salt on them, and send
them at once to table. To devil them after they are cooked,
place them in the frying basket again and plunge into the
fat, and make it reboil for a minute till they are crisp ; turn
them out and dust them quickly with cayenne✪ White Bait, tossing
them lightly together, and serve at once.
124
THE housewife's REFEREE
ENTREES
HOT AND COLD
" For I no dishes place before my guests
At random ; but, while all things compound,
I regulate the whole, and will divide
The whole as best may suit in fours or fives.
And will consult each separate division
And satisfy each party. — Greeli Comedy by Damoxenus.
Ash Jow {Indian recipe). — Barley one pound, meat two
pounds, onions half-pound, nineteen grains each of garlic
and cloves. Boil the barley three successive times in a small
quantity of water, the fourth time, add a little more than
on the former occasions and continue boiling. Cut some
meat in pieces and mix with one tablespoonful of curry
powder and dress it. When the meat is tender, strain
the gravy and add the meat to the boiled barley. Now
put into a clean saucepan, with some ghee, the sliced onions,
garlic, and a little spice; let the onions brown, and then
add the barley, meat and gravy ; the whole should be covered
and should remain about five minutes on the fire, shaking
and repeating the same process three successive times.
Page 85 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Turbot a la Normande. — Butter a fire -proof china fish dish, strew it with chopped onions. Season the turbot with pepper and salt ; lay it on the dish, and cover it with sauterne or chablis, and bake. When done, add a little white sauce to the liquor, reduce it, and add the yolk of an egg. Put a few cooked mushrooms and half a dozen oysters round the turbot, pour the sauce over, and make hot again in the oven without browning it.
Turbot a la Koyal. — Prepare a turbot in the usual mode, and dish it up with a circle of fried smelts round it. Then garnish six hoteleis with small flat quenelles, breadcrumbed and fried a pale colour ; then put on each a small ring of fillet of sole piqued with gherkins, and on that place a truffle and then a crayfish. Serve in a sauceboat, champagne sauce mixed with a little butter, a little anchovy, sliced truffles, and some oysters boiled in their own liquor.
White Bait. — In season, July, August, and September. This delicate little fish requires great care to dress it well. Do not touch them with the hands, but throw them from your dish or basket into a cloth, with three or four handfuls of flour, and shake them well, doing a few at a time. Then put them into the frying basket, and immerse it into a pan of boiling fat for about a minute and a half ; then turn them out reversed on to a sieve to drain, and cover with kitchen paper. After drying them for a minute or two before the fire sprinkle a little salt on them, and send them at once to table. To devil them after they are cooked, place them in the frying basket again and plunge into the fat, and make it reboil for a minute till they are crisp ; turn them out and dust them quickly with cayenne, tossing them lightly together, and serve at once.
THE housewife's REFEREE
HOT AND COLD
" For I no dishes place before my guests At random ; but, while all things compound, I regulate the whole, and will divide The whole as best may suit in fours or fives. And will consult each separate division And satisfy each party. — Greeli Comedy by Damoxenus.
Ash Jow {Indian recipe). — Barley one pound, meat two pounds, onions half-pound, nineteen grains each of garlic and cloves. Boil the barley three successive times in a small quantity of water, the fourth time, add a little more than on the former occasions and continue boiling. Cut some meat in pieces and mix with one tablespoonful of curry powder and dress it. When the meat is tender, strain the gravy and add the meat to the boiled barley. Now put into a clean saucepan, with some ghee, the sliced onions, garlic, and a little spice; let the onions brown, and then add the barley, meat and gravy ; the whole should be covered and should remain about five minutes on the fire, shaking and repeating the same process three successive times.
Records on this page
Turbot a la NormandeTurbot a la RoyalWhite Bait