Take three pounds of turbot and cut into cutlets
of equal size. Fry the cutlets carefully in salad oil
into which has been minced a very small quantity of
parsley and onion. When cooked, arrange the cutlets
en couronne and cover each with a sauce differing in
taste and colour, such as Dutch green sauce, tomato
sauce, white sauce, and yellow cream sauce.
Turbot a la H61oi'se
Choose a thick chicken turbot, make an incision
in the side as if you were going to divide the thick-
ness like a pocket; make a stuffing with chopped
lobster and cream, a few drops of anchovy sauce, and
a sprinkling of cayenne ; insert the stuffing in the
incision. Then, after rubbing the outside with salt,
put the fish into the fish-kettle, with sufficient boiling
water to cover it. Let it boil up again, then draw
the fish-kettle to one side to simmer very slowly till
done. When done, drain it from the water, sprinkle
FISH 43
lobster coral over the white side, garnish with parsley
and lemon, and serve iced lobster sauce in a tureen.
Turbot k la Mosai'que
Take three pounds of turbot or brill, cut it into
small neat cutlets of equal size. Brown them in the
best salad oil, in which put a very little minced
parsley and onion. Great care and attention is re-
quired for the frying of the cutlets, as they require to
be constantly turned till cooked.
When cooked, each cutlet is covered with a
different sauce in taste and colour. This is a very
pretty dish if the cutlets are tastefully arranged.
It is best cold and garnished with pale aspic. The
following sauces are best suited to serve with it : —
Sauce piquante (brown).
Dutch green sauce.
Tomato sauce.
Red caper sauce.
Yellow cream sauce.
Whiting k la Russe
Take in weight a pound of whiting without
skin or bones, pound and pass through a sieve ;
take three parts of its weight in panada made with
rice flour, a little salt, and a piece of butter. Pound
it well in a mortar and add by degrees the pounded
whiting and half a pound of butter, four yolks of eggs,
and a little cayenne ; work it all well together. Fill
44 COOKERY A LA MODE
a buttered border mould with some of this and
poach it in fish stock. Make small quenelles of the
remainder of the forcemeat and poach them in salted
water with the bones of the fish ; make an extract
from two handfuls of mushroom trimmings and two
glasses of sauterne and gradually add to it a pint
of velout^ sauce ; reduce all this and strain. Make
a garnish composed of picked crayfish or prawns,
button mushrooms, soft roes of herrings, and a few
whole truffles ; when ready to serve, add either cray-
fish or lobster butte✪ Mushroom Sauce with Crayfishr, which pour over the garnish
and dish all up on the border of forcemeat, which
mask over with the sauce, and arrange the halves of
hard-boiled eggs round the cage. (See Plate V.)
ENTREES
Prepare then a feast,
And none of the least,
For we will be merry," quoth he '
Robin Hood
A feast must be without a fault.
And if 'tis not right 'tis naught'
PLATE VI.
'1. Pressed Beef a la Cornwall.
2. Boudin a la Kaiser.
3. Chartreuse a la Alexandra,
4. Chaudfroid a la Homburg.
IC
ENTREES AND THEIR MODES
OF COOKING
Page 18 · 1 recipe record on this page
Presented as published in 1902. 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
Take three pounds of turbot and cut into cutlets of equal size. Fry the cutlets carefully in salad oil into which has been minced a very small quantity of parsley and onion. When cooked, arrange the cutlets en couronne and cover each with a sauce differing in taste and colour, such as Dutch green sauce, tomato sauce, white sauce, and yellow cream sauce.
Turbot à la Héloise
Choose a thick chicken turbot, make an incision in the side as if you were going to divide the thickness like a pocket; make a stuffing with chopped lobster and cream, a few drops of anchovy sauce, and a sprinkling of cayenne ; insert the stuffing in the incision. Then, after rubbing the outside with salt, put the fish into the fish-kettle, with sufficient boiling water to cover it. Let it boil up again, then draw the fish-kettle to one side to simmer very slowly till done. When done, drain it from the water, sprinkle
lobster coral over the white side, garnish with parsley and lemon, and serve iced lobster sauce in a tureen.
Turbot à la Mosaïque
Take three pounds of turbot or brill, cut it into small neat cutlets of equal size. Brown them in the best salad oil, in which put a very little minced parsley and onion. Great care and attention is required for the frying of the cutlets, as they require to be constantly turned till cooked.
When cooked, each cutlet is covered with a different sauce in taste and colour. This is a very pretty dish if the cutlets are tastefully arranged. It is best cold and garnished with pale aspic. The following sauces are best suited to serve with it : —
Sauce piquante (brown).
Dutch green sauce.
Tomato sauce.
Red caper sauce.
Yellow cream sauce.
Whiting à la Russe
Take in weight a pound of whiting without skin or bones, pound and pass through a sieve ; take three parts of its weight in panada made with rice flour, a little salt, and a piece of butter. Pound it well in a mortar and add by degrees the pounded whiting and half a pound of butter, four yolks of eggs, and a little cayenne ; work it all well together. Fill
a buttered border mould with some of this and poach it in fish stock. Make small quenelles of the remainder of the forcemeat and poach them in salted water with the bones of the fish ; make an extract from two handfuls of mushroom trimmings and two glasses of sauterne and gradually add to it a pint of velout^ sauce ; reduce all this and strain. Make a garnish composed of picked crayfish or prawns, button mushrooms, soft roes of herrings, and a few whole truffles ; when ready to serve, add either crayfish or lobster butter, which pour over the garnish and dish all up on the border of forcemeat, which mask over with the sauce, and arrange the halves of hard-boiled eggs round the cage. (See Plate V.)
Prepare then a feast,
And none of the least,
For we will be merry," quoth he '
Robin Hood
A feast must be without a fault. And if 'tis not right 'tis naught'
PLATE VI.
'1. Pressed Beef a la Cornwall. 2. Boudin a la Kaiser.
3. Chartreuse a la Alexandra,
4. Chaudfroid a la Homburg.
ENTREES AND THEIR MODES OF COOKING
Records on this page
Mushroom Sauce with Crayfish