TT^ISH cakes can be made from any kind of
boiled fish, but fresh or salted cod is, how-
ever, the best suited for this dish. Flake about one
pound of cooked cod and clear it of all skin and
bones ; pound it with half a pound of freshly
cooked floury potatoes, two tablespoonfuls of re-
duced Bechamel sauce, and two whole eggs ; season
well with salt and pepper. When the mixture has
been well beaten and is smooth, take it out of the
mortar and divide it into portions weighing about
two ounces. Roll these portions into balls upon a
flour-dusted mixing-board, and then flatten them
45
THE DUDLEY RECIPES
into cakes ; egg and breadcrumb them, and fry
them at the last moment in very hot fat, and dish
them on a napkin with fried parsley✪ Fish Cakes all round.
%
TURBOT CARDINAL
npAKE a small turbot and carefully remove the
skin and bone, and fillet it ; season with
pepper and salt, and place the fillets on a well-
buttered fireproof dish. Moisten with one or two
(according to size of fish) large glasses of Chablis or
hock, and poach in the oven for fifteen minutes or
longer, according to the thickness of the fillets.
Have ready enough Cardinal sauce to wrell coat
the fish and the base of the dish ; put a layer of
Bearnaise sauce in the centre of the fillets ; and
upon this strew some very finely cut shreds of
truffles, and serve.
TURBOTIN FERMIBRE
OPRINKLE on the bottom of a buttered tray
two minced shallots, a few roundels of carrot
and onion, some parsley stalks, thyme and bay leaf.
Lay the chicken turbot on these aromatics and
season moderately. For a fish weighing two pounds
46
FISH DISHES
moisten with two-thirds of a pint of excellent red
wine ; add half an ounce of butter, cut into small
pieces, and poach gently, taking care to baste
frequently.
Meantime toss three ounces of minced mush-
rooms in three ounces of butter. When the turbot
is ready, drain it ; dish it ; surround it with the
tossed mushrooms, and keep it hot.
Strain the cooking liquor into a vegetable pan
and reduce it to one-half. Thicken it with a piece
of manied butter, the size of a walnut ; add three
ounces of butter. Pour this sauce over the chicken
turbot and its garnish, and set to glaze quickly.
Manied Butter is made as follows : —
Mix, until perfectly combined, four ounces of
butter and three ounces of sifted flour. Make
immediately before the time of dishing up.
TURBOTIN A L’ANDALOUSE
/^lUT the fish 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 a half pounds,
moisten with one-third of a pint of white wine and
one-quarter of a pint of fish fumet (an essence
extracted from fish-bones and trimmings).
47
THE DUDLEY RECIPES
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 cap-
sicum ; besprinkle moderately with raspings ; lay
one ounce of butter, cut into small pieces, on the
top, and set to cook gently in the oven. Allow
thirty minutes for the cooking. ✪ Chicken Turbot Americaine
Page 18 · 2 recipe records on this page
Presented as published in 1914. 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
FISH cakes can be made from any kind of boiled fish, but fresh or salted cod is, however, the best suited for this dish. Flake about one pound of cooked cod and clear it of all skin and bones ; pound it with half a pound of freshly cooked floury potatoes, two tablespoonfuls of reduced Bechamel sauce, and two whole eggs ; season well with salt and pepper. When the mixture has been well beaten and is smooth, take it out of the mortar and divide it into portions weighing about two ounces. Roll these portions into balls upon a flour-dusted mixing-board, and then flatten them
into cakes ; egg and breadcrumb them, and fry them at the last moment in very hot fat, and dish them on a napkin with fried parsley all round.
%
TURBOT CARDINAL
TAKE a small turbot and carefully remove the skin and bone, and fillet it ; season with pepper and salt, and place the fillets on a wellbuttered fireproof dish. Moisten with one or two (according to size of fish) large glasses of Chablis or hock, and poach in the oven for fifteen minutes or longer, according to the thickness of the fillets.
Have ready enough Cardinal sauce to wrell coat the fish and the base of the dish ; put a layer of Bearnaise sauce in the centre of the fillets ; and upon this strew some very finely cut shreds of truffles, and serve.
TURBOTIN FERMIBRE
SPRINKLE on the bottom of a buttered tray two minced shallots, a few roundels of carrot and onion, some parsley stalks, thyme and bay leaf.
Lay the chicken turbot on these aromatics and season moderately. For a fish weighing two pounds
moisten with two-thirds of a pint of excellent red wine ; add half an ounce of butter, cut into small pieces, and poach gently, taking care to baste frequently.
Meantime toss three ounces of minced mushrooms in three ounces of butter. When the turbot is ready, drain it ; dish it ; surround it with the tossed mushrooms, and keep it hot.
Strain the cooking liquor into a vegetable pan and reduce it to one-half. Thicken it with a piece of manied butter, the size of a walnut ; add three ounces of butter. Pour this sauce over the chicken turbot and its garnish, and set to glaze quickly.
Manied Butter is made as follows : —
Mix, until perfectly combined, four ounces of butter and three ounces of sifted flour. Make immediately before the time of dishing up.
TURBOTIN A L’ANDALOUSE
CUT the fish 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 a half pounds, moisten with one-third of a pint of white wine and one-quarter of a pint of fish fumet (an essence extracted from fish-bones and trimmings).
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 ounce of butter, cut into small pieces, on the top, and set to cook gently in the oven. Allow thirty minutes for the cooking.
Records on this page
Fish CakesChicken Turbot Americaine