Turbot, Cooking of. — With a celebrated
gastronomic philosopher, the turbot is the king
of fish, especially in Lent, as it is then of
most majestic size. You may serve up salmon
with as much ornament as you will, but a
turbot asks for nothing but aristocratic sim-
plicity. On the day after he makes his fii-st
appearance, it is quite another aft'air. It may
be then disguised ; and the best manner of
efEecting this is to dress him a la Bechamel, a
preparation thus called from the Marquis de
Bechamel, who, in the reign of Louis XIV. for
ever immortalised himself by this one ragout.
Turbot Croquettes. — Take the remains
of cold turbot : free the fiesh from skin and
bone, mince finely, season with salt, cayenne,
and grated nutmeg, and add an equal weight
of bread-crumbs moistened with very thick
white sauce — or, faiUng this, hot mUk — a
little chopped parsley, and enough butter to
form a smooth paste✪ Turbot Croquettes. Form the mixture into
small balls or cones. Dip these fii'st into
beaten egg, and afterwards into bread-crumbs,
and fry them in hot fat till they are lightly and
equally browned all over. Drain them from
the fat, and serve neatly arranged on a napkin.
Garnish the dish with parsley, and send good
fish sauce to table in a tureen. Time to fry
the croquettes, five or six minutes.
Turbot, Curried. — Peel and mince finely
a large onion, and fry it in butter till it is
quite tender. Rub it through a sieve, and mix
smoothly with the pulp a tea-spoonful of
gi-ound rice, a table-spoonful of curry-paste or
powder, the strained juice of a lemon, and two
table-spoonfuls of good stock, and simmer the
sauce very gently for ten or twelve minutes.
Add a little salt if necessary, and two table-
spoonfuls of thick cream. ' Put in about a
pound of cold-dressed turbot✪ Curried Turbot, already freed
from skin and bone, and divided into pieces
an inch square. Let the fish get quite hot, and
serve the curry on a hot dish, with a waU of
boiled rice round it. Time, altogether, half an
hour.
Turbot Fillets. — A small turbot may be
used for this purpose, or if a turbot is larger
than is required for immediate use, it may be
cut in halves, one half may be filleted, and the
other half dressed in a different way. Clean
and dry the fish, and raise the fiesh from the
bones with a sharp knife. Take off the dark
skin, but leave the white skin untouched.
Di\dde the meat into neat pieces the size and
shape of small cutlets, and either fry, stew,
or bake them. To fry them, dip them into
beaten egg and bread-crumbs, fr-y in hot fat
tiU they are lightly browTied, drain them,
serve neatly arranged like cutlets on a folded
napkin, and garnish with fried parsley. To
bake them, put a pound of the filleted meat,
arranged in a single layer, into a baking-
dish with two ounces of sweet butter, a little
pepper and salt, and the strained juice of a
lemon. Put them in a brisk oven, baste weU
with the liquor, and bake until done enough.
Dish them as Ibefore. To stew them, remove
aU the skin from the fish, dredge the fillets
with some flour, and fry them tiU they are
lightly browned. Put them into the stewpan,
and pour over them as much nicely-seasoned
stock as will cover them. Let them stew
gently imtil done enough. Lift them out o£
the sauce with a fish-slice, lay them on a hot
dish, and keep them warm.✪ Turbot Pie
Page 2046 · 6 recipe records on this page
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Turbot, Cooking of. — With a celebrated
gastronomic philosopher, the turbot is the king
of fish, especially in Lent, as it is then of
most majestic size. You may serve up salmon
with as much ornament as you will, but a
turbot asks for nothing but aristocratic sim-
plicity. On the day after he makes his fii-st
appearance, it is quite another aft'air. It may
be then disguised ; and the best manner of
efEecting this is to dress him a la Bechamel, a
preparation thus called from the Marquis de
Bechamel, who, in the reign of Louis XIV. for
ever immortalised himself by this one ragout.
Turbot Croquettes. — Take the remains
of cold turbot : free the fiesh from skin and
bone, mince finely, season with salt, cayenne,
and grated nutmeg, and add an equal weight
of bread-crumbs moistened with very thick
white sauce — or, faiUng this, hot mUk — a
little chopped parsley, and enough butter to
form a smooth paste. Form the mixture into
small balls or cones. Dip these fii'st into
beaten egg, and afterwards into bread-crumbs,
and fry them in hot fat till they are lightly and
equally browned all over. Drain them from
the fat, and serve neatly arranged on a napkin.
Garnish the dish with parsley, and send good
fish sauce to table in a tureen. Time to fry
the croquettes, five or six minutes.
Turbot, Curried. — Peel and mince finely
a large onion, and fry it in butter till it is
quite tender. Rub it through a sieve, and mix
smoothly with the pulp a tea-spoonful of
gi-ound rice, a table-spoonful of curry-paste or
powder, the strained juice of a lemon, and two
table-spoonfuls of good stock, and simmer the
sauce very gently for ten or twelve minutes.
Add a little salt if necessary, and two table-
spoonfuls of thick cream. ' Put in about a
pound of cold-dressed turbot, already freed
from skin and bone, and divided into pieces
an inch square. Let the fish get quite hot, and
serve the curry on a hot dish, with a waU of
boiled rice round it. Time, altogether, half an
hour.
Turbot Fillets. — A small turbot may be
used for this purpose, or if a turbot is larger
than is required for immediate use, it may be
cut in halves, one half may be filleted, and the
other half dressed in a different way. Clean
and dry the fish, and raise the fiesh from the
bones with a sharp knife. Take off the dark
skin, but leave the white skin untouched.
Di\dde the meat into neat pieces the size and
shape of small cutlets, and either fry, stew,
or bake them. To fry them, dip them into
beaten egg and bread-crumbs, fr-y in hot fat
tiU they are lightly browTied, drain them,
serve neatly arranged like cutlets on a folded
napkin, and garnish with fried parsley. To
bake them, put a pound of the filleted meat,
arranged in a single layer, into a baking-
dish with two ounces of sweet butter, a little
pepper and salt, and the strained juice of a
lemon. Put them in a brisk oven, baste weU
with the liquor, and bake until done enough.
Dish them as Ibefore. To stew them, remove
aU the skin from the fish, dredge the fillets
with some flour, and fry them tiU they are
lightly browned. Put them into the stewpan,
and pour over them as much nicely-seasoned
stock as will cover them. Let them stew
gently imtil done enough. Lift them out o£
the sauce with a fish-slice, lay them on a hot
dish, and keep them warm.