rooms; raise cooked, unpeeled shrimps in between each fillet and
some all around. Garnishwith parsley. Serve as an entree for dinner.
Turbot with Mushrooms a la Surprise
Turbot aux Champignons, a la Surprise
To six nice fillets of turbot take one pound mushrooms and two
cups fish mousse. Steam the turbot for about six minutes
between two pans with a little sherry, pepper, and salt. When
done, cut part in small pieces; mix it gently with one cup of the
mousse. In the meantime, chop mushrooms — that have been
cooked in water, sherry, pepper, and salt for fifteen minutes; add the
chopped mushrooms to the second cup of mousse. Put one layer of
mushrooms, then one layer of fish, then one of mushrooms and then
another of fish until the dish is full. Put into oven and bake for
about twenty to thirty minutes. When done, turn out on a
buttered baking sheet, cover with a meringue made from whites of
two or three eggs✪ Turbot with Mushrooms a la Surprise; flavor with sherry, pepper, and salt; put into
oven and brown until golden. Then place it on a paper doily,
and garnish with lemons around. Serve with a mushroom, su¬
preme, or sauterne sauce. Fish entree for dinner or luncheon.
Stuffed Turbot with Mousse of Shrimps a la Walter
T urbot iarci de Mousse de Crevettes, a la Walter
One cup of shrimps cooked and chopped; one cup shrimp mousse,
one tablespoon sherry, pepper and salt✪ Stuffed Turbot with Mousse of Shrimps a la Walter. Fillet the turbot in
pieces three inches long by one and a half inches wide. Mix the
mousse and shrimps together; then stuff and roll the turbot. When
rolled, put two bands of Spanish pepper around; cook in oven eight
to ten minutes — covered — with sherry, pepper, and salt. Arrange on
a white foundation with shrimp, truffle, or hollandaise sauce in
the centre. Garnish with parsley. Serve as an entree for dinner.
Turbot Cutlets ( Cotelettes de Turbot) a la Signora
Fillet the turbot; spread it out quite thin; cut and form it in
small individual cutlets in the shape of a chop, all same size; put
them on a buttered pan; then decorate with a mousse, made from
striped bass, all around the edge with a fancy tube and a dot in
the centre. Stick little specks of truffles on top of the decoration
all around, and a diamond of truffles on top of the dot in the centre.
Put some sherry in the pan, cook in oven for about eight to ten
minutes, covered. Place on a foundation of spinach, one resting
on top of the other; put a paper frill in each chop. Serve with a
hollandaise sauce in the centre. Fish entree for dinner or luncheon.
Fried Turbot ( Turbot frit) a la Tartare
Fillet the turbot; cut in pieces about four inches long and two
inches wide; roll; sprinkle with pepper and salt; dip in egg and bread
crumbs; fry in very hot fat. While frying sprinkle again with
salt and pepper. Leave it on a plate in the oven for a few minutes,
until ready to serve. Arrange on a paper doily or napkin, one on
top of the other. Garnish with lemons and parsley. Serve with a
tartare sauce for lunch or dinner.
Turbot with Tomato ( Turbot a la Tomate ) a la Gimo
Page 113 · 4 recipe records on this page
Presented as published in 1918. 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
rooms; raise cooked, unpeeled shrimps in between each fillet and some all around. Garnish with parsley. Serve as an entree for dinner.
Turbot with Mushrooms a la Surprise Turbot aux Champignons, a la Surprise
To six nice fillets of turbot take one pound mushrooms and two cups fish mousse. Steam the turbot for about six minutes between two pans with a little sherry, pepper, and salt. When done, cut part in small pieces; mix it gently with one cup of the mousse. In the meantime, chop mushrooms — that have been cooked in water, sherry, pepper, and salt for fifteen minutes; add the chopped mushrooms to the second cup of mousse. Put one layer of mushrooms, then one layer of fish, then one of mushrooms and then another of fish until the dish is full. Put into oven and bake for about twenty to thirty minutes. When done, turn out on a buttered baking sheet, cover with a meringue made from whites of two or three eggs; flavor with sherry, pepper, and salt; put into oven and brown until golden. Then place it on a paper doily, and garnish with lemons around. Serve with a mushroom, supreme, or sauterne sauce. Fish entree for dinner or luncheon.
Stuffed Turbot with Mousse of Shrimps a la Walter
Turbot farci de Mousse de Crevettes, a la Walter
One cup of shrimps cooked and chopped; one cup shrimp mousse, one tablespoon sherry, pepper and salt. Fillet the turbot in pieces three inches long by one and a half inches wide. Mix the mousse and shrimps together; then stuff and roll the turbot. When rolled, put two bands of Spanish pepper around; cook in oven eight to ten minutes — covered — with sherry, pepper, and salt. Arrange on a white foundation with shrimp, truffle, or hollandaise sauce in the centre. Garnish with parsley. Serve as an entree for dinner.
Turbot Cutlets ( Cotelettes de Turbot) a la Signora
Fillet the turbot; spread it out quite thin; cut and form it in small individual cutlets in the shape of a chop, all same size; put them on a buttered pan; then decorate with a mousse, made from striped bass, all around the edge with a fancy tube and a dot in the centre. Stick little specks of truffles on top of the decoration all around, and a diamond of truffles on top of the dot in the centre. Put some sherry in the pan, cook in oven for about eight to ten minutes, covered. Place on a foundation of spinach, one resting on top of the other; put a paper frill in each chop. Serve with a hollandaise sauce in the centre. Fish entree for dinner or luncheon.
Fried Turbot ( Turbot frit) a la Tartare
Fillet the turbot; cut in pieces about four inches long and two inches wide; roll; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying sprinkle again with salt and pepper. Leave it on a plate in the oven for a few minutes, until ready to serve. Arrange on a paper doily or napkin, one on top of the other. Garnish with lemons and parsley. Serve with a tartare sauce for lunch or dinner.
Turbot with Tomato ( Turbot a la Tomate ) a la Gimo
Records on this page
Turbot with Mushrooms a la SurpriseFried Turbot a la TartareTurbot with Tomato a la GimoStuffed Turbot with Mousse of Shrimps a la Walter