Fillet the turbot about four inches long and two inches wide;
roll; put on a buttered pan; sprinkle with pepper and salt; put some
sherry into the pan✪ Turbot with Tomato a la Gimo and a tight cover on it and cook in oven for
about eight to ten minutes. When cooked, cover with a clear
tomato glaze and sprinkle with fine-chopped parsley. Arrange on a
foundation of spinach with a hollandaise sauce in the centre.
Garnish with pieces of lemon and parsley all around. Serve as an
entree for dinner.
Turbot a la Newbourg
Fillet the turbot; put on a pan with some sherry; sprinkle with
pepper and salt; cook — covered — six to eight minutes; cut in small
pieces; put on a platter; cover with a newbourg sauce. Serve with
half moons of puff pastry all around for luncheon. [Can also be
served inside patties or noodle borders.]
Turbot with Anchovy ( Turbot aux Anchois ) a la Grace
Fillet the turbot; cut individual pieces, about four inches around,
in the shape of an oblong croquette; put them on a buttered pan
with pepper, salt, and sherry; cook in oven from eight to ten min¬
utes. In the meantime, bone and press out one anchovy for each;
put an anchovy across each fillet and a strip of Spanish pepper
on each side of the anchovy. Serve on a rice or spinach founda¬
tion, with an anchovy sauce in the centre. Garnish with parsley
around. Fish entree for dinner.
Turbot a l’Allemande
Fillet the turbot very thin; cut about four inches long and two
inches wide, then roll. Put on a buttered pan with pepper and
salt; cook in oven for about eight to ten minutes; glaze with a thick
allemande sauce. Arrange on a green foundation with a shrimp
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
79
sauce in the centre. Garnish with parsley and cooked, unpeeled
shrimps one between each individual and all around. Fish dish
for dinner or luncheon.
Turbot a la Marie Mathilda
Fillet the turbot; cut in diamond shapes, two pieces to each
portion; put on a buttered pan; take a mousse of salmon or bass —
to each cup of crab meat four spoons mousse, two tablespoons
sherry; stuff between each piece quarter of an inch thick; put the
other piece on top, and the crab meat on top of that; decorate
around the edge with the mousse of fish that is colored with lobster
coloring with a dot of mousse in the centre. Put some sherry in the
pan, cook in the oven from eight to twelve minutes — well covered.
Place on slices of tomato or fried potatoes, or on a foundation of
potatoes with oyster crab sauce in the centre. Garnish with
crab claws all around and pieces of lemon and parsley.
Stuffed Turbot with Crab a la Ericsson Hammond
Turbot fare i de Crabe, a la Ericsson Hammond ✪ Stuffed Turbot with Crab a la Ericsson Hammond
Page 114 · 2 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
Fillet the turbot about four inches long and two inches wide; roll; put on a buttered pan; sprinkle with pepper and salt; put some sherry into the pan and a tight cover on it and cook in oven for about eight to ten minutes. When cooked, cover with a clear tomato glaze and sprinkle with fine-chopped parsley. Arrange on a foundation of spinach with a hollandaise sauce in the centre. Garnish with pieces of lemon and parsley all around. Serve as an entree for dinner.
Turbot a la Newbourg
Fillet the turbot; put on a pan with some sherry; sprinkle with pepper and salt; cook — covered — six to eight minutes; cut in small pieces; put on a platter; cover with a newbourg sauce. Serve with half moons of puff pastry all around for luncheon. [Can also be served inside patties or noodle borders.]
Turbot with Anchovy ( Turbot aux Anchois ) a la Grace
Fillet the turbot; cut individual pieces, about four inches around, in the shape of an oblong croquette; put them on a buttered pan with pepper, salt, and sherry; cook in oven from eight to ten minutes. In the meantime, bone and press out one anchovy for each; put an anchovy across each fillet and a strip of Spanish pepper on each side of the anchovy. Serve on a rice or spinach foundation, with an anchovy sauce in the centre. Garnish with parsley around. Fish entree for dinner.
Turbot a l’Allemande
Fillet the turbot very thin; cut about four inches long and two inches wide, then roll. Put on a buttered pan with pepper and salt; cook in oven for about eight to ten minutes; glaze with a thick allemande sauce. Arrange on a green foundation with a shrimp
sauce in the centre. Garnish with parsley and cooked, unpeeled shrimps one between each individual and all around. Fish dish for dinner or luncheon.
Turbot a la Marie Mathilda
Fillet the turbot; cut in diamond shapes, two pieces to each portion; put on a buttered pan; take a mousse of salmon or bass — to each cup of crab meat four spoons mousse, two tablespoons sherry; stuff between each piece quarter of an inch thick; put the other piece on top, and the crab meat on top of that; decorate around the edge with the mousse of fish that is colored with lobster coloring with a dot of mousse in the centre. Put some sherry in the pan, cook in the oven from eight to twelve minutes — well covered. Place on slices of tomato or fried potatoes, or on a foundation of potatoes with oyster crab sauce in the centre. Garnish with crab claws all around and pieces of lemon and parsley.
Stuffed Turbot with Crab a la Ericsson Hammond
Turbot fare i de Crabe, a la Ericsson Hammond
Records on this page
Turbot with Tomato a la GimoStuffed Turbot with Crab a la Ericsson Hammond