Aiguillettes of Turbot, Bayard

Ingredients

• four fillets of turbot
• one-half glass of white wine
• one-half cup of fish stock
• a pint of lobster sauce
• six heads of French canned mushrooms
• two truffles

Method

1. 1

   Cut fillets lengthwise and place in a buttered pan.

2. 2

   Season with salt and white pepper, add wine and stock, cover with buttered paper, and cook in the oven for ten minutes.

3. 3

   Place fish on a platter, reduce broth until nearly dry, and add lobster sauce with mushrooms and truffles before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 131. The excerpt below is the record exactly as published.

Aiguillettes of turbot, Bayard Roast sirloin of beef, fermiere Lettuce salad Souffle glace, St. Francis Assorted cakes Coffee Scrambled eggs with cheese. Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble. Beignets souffles. One pint of water, one-quarter pound of butter, one- half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin. Consomme Ab-del-cader. Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quantities of each in hot consomme, and also one poached yolk of an egg for each person. Have the consomme well seasoned. Aiguilletes of turbot, Bayard. Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water ; cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles

Cook this with the app: pantry check, scaling, and the assistant.