American Turbot & la Diplomate

Ingredients

• a medium-sized turbot
• 2 fine-chopped onions
• some fresh parsley
• nearly covered with white wine
• 1 pint of oysters
• the juice of ½ lemon
• ½ teaspoonful seasoning salt
• ½ tablespoonful butter
• the yolks of 2 eggs
• ½ cupful cream
• 2 tablespoonfuls fresh grated bread crumbs
• 2 tablespoonfuls grated Parmesan cheese

Method

1. 1

   Remove the fillets from the turbot, cut them half-heart shape, season with salt.

2. 2

   Marinate with onions, parsley, and white wine for 1 hour.

3. 3

   Place in a buttered pan, add marinade, boil for 5 minutes, then bake in a medium oven, basting frequently.

4. 4

   Cook oysters with lemon juice, seasoning salt, and butter for 2 minutes.

5. 5

   Prepare sauce by melting butter, adding flour, and broth, then mix with egg yolks and cream.

6. 6

   Layer fillets with sauce and oysters, top with bread crumbs and cheese, bake until brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 105. The excerpt below is the record exactly as published.

American Turbot & la Dlplomate* — Bemove the fillets from a medium-sized turbot, cut them half -heart shape, season with sea- soning salt ; put the fillets in a covered dish with 2 fine-chopped onions, some fresh parsley, and nearly covered with white wine ; let them lie in the marinade 1 hour ; then place the fish in a thickly buttered pan, add the marinade ; set the pan over the fire, and boil 5 minutes ; then place it in a medium oven, cover with buttered paper, and bake till done, basting frequently. At the same time place 1 pint of oysters without their liquor in a saucepan over the fire, add the juice of y^ lemon, y^ teaspoonful seasoning salt, y, tablespoonf ul butter, and cook 2 minutes ; then remove the oysters. TURBOT. 169 Melt in another saucepan ) tablespoonf nl batter, add 1 table3poQn- ful flour, stir 2 minutes ; add Vs cupful white broth, Vt cupful of the fish broth, Vs cupful oyster broth, Vt ^^^^^ teaspoonf ul 96a8oning salt, a little beef extract, cook 5 minutes ; then strain in another sauce-' pan. Mix the yolks of 2 eggs with V2 cupful cream, add it slowly to the sauce, add % tablespoonf ul butter in small pieces, let the sauce get hot, add the o][sters, and set the saucepan in a warm place. When the fish is done lay half of the fillets in a warm dish, pour oyer some of the sauce and oysters ; lay over the other fillets, pour oyer a little more sauce, and cover with 2 tablespoonf uls fresh grated bread crumbs, mixed with 2 tablespoonf uls grated Parmesan cheese. Set the dish for a few minutes in a hot oven or place it under a gas broiler ; then serve in the same dish, and the sauce in a sauce bowl. Turbot Oratine. — Bemove the fillets from a medium-sized turbot ; season with salt and pepper, lay them in a covered dish ydth 2 sliced onions, some parsley, cover with 1 pint Bhine wine, and let them lie 1 hour. Thirty minutes before serving put the fillets in a thickly buttered pan, add the wine and onions ; place in a hot oven, and cook till done. At the same time place a saucepan with 1 ounce butter over the fire ; add 2 tablespoonf uls fine-cut raw ham, 2 tablespoonf uls fine-chopped onion, cook 5 minutes ; add 1 heaping tablespoonful flour, stir a few minutes, then add Vs pint white broth, Y, pint cream or milk, a small bouquet, boil 6 minutes. Then strain into another saucepan, add Yg can mushrooms, 1 even teaspoonful salt, and cook slowly 15 minutes ; add a little more but- ter wd nutmeg. When the fish is done lay half of the fillets in a dish to be served in, pour over Ys of the sauce, put in the remaining fillets, pour over more sauce and mushrooms, sprinkle 3 tablespoon- f ul« grated bread crumbs and 3 tablespoonfuls grated Parmesan cheese over the top, place the dish for a few minutes in a hot oven to bake light brown, then serve. Turbot^ Broiled. — Olean, wash, and dry a small-sized turbot, remove head, tail, and fins ; split the fish and cut each half into 160 SEA FOOD, Bfo. pieces about 8 inches wide. Lay them for an honr or more in oliye oil, sliced onions, salt, lemon juice, and parsley. Twenty minutes before serving dry the iBsh with a soft towel, and dip the pieces separately into cold melted butter. Sprinkle with bread crumbs and lay on a hot broiler ; broil over a slow fire till browned on both sides and well done. Serve on a warm dish with caper or anchovy sauce, garnish with parsley and cut lemon. Turbot Glac6 iL rAdmiral.— About 3 hours before serving soak a medium-sized fish in salt and water, to take off the slime ; cleanse it thoroughly. Have a deep roasting pan with a grating ; cover the grating with some thin slices of pork ; dry and rub the fish all over with salt, lay it on the grating of roasting pan, with the pork under it ; add 1 bottle champagne or Rhine wine, i onions, 1 bouquet, and some whole peppers ; cover with buttered paper ; set the pan in a hot oven, and baste frequently until done. Then lift the grating with the fish from the pan, strain the gravy, free it from fat, and reduce it by boiling to one half ; add 1 tablespoonf ul crawfish butter, put the fish back into the pan, leaving it on the grating. Set the fish in the oven, leaving the door open, and pour the sauce, a little at a time, over it until the fish is glazed all over. Then put it carefully on a warm dish, garnish with small mush- rooms stewed in butter, serve with sauce & la regence. Other large fish may be dressed in the same way. FRESH MACKEREL. In season from April to November; considered best in May and June. Fresh Mackerel^ Pried. — Trim and split 2 good-sized fresh mackerels through the back, remove heads, tails, and spines, rinse off with cold water, and wipe dry with a clean towel ; mix 1 even tablespoonf nl salt and 1 even teaspoonful pepper ; rub, equally di- vided, on both sides of the fish. Break an egg in a soupplate, beat with a fork until very light; have ready 1 pint of finely rolled MACKEBEL. 161 soda crackei^, dust the mackerel with flour, dip first in the beaten ^ggf then in the cracker crumbs ; pat each piece with a knife to make nice and smooth, and let lie on a board 20 minutes to dry. In the meantime cut 4 ounces of larding pork into small pieces, place in a frying pan large enough to receive the fish ; let fry till light brown, then put in the fish, which turn as soon as light brown on one side and fry the same on the other side. Transfer the mackerels to a hot dish, garnish with green parsley and 1 lemon ; cut lengthwise into 6 pieces, and serve with baked potatoes. An- other way is to season the mackerels with 1 even tablespoonful salt, roll in flour, and fry in hot lard or half lard and half butter, larding pork, or oiL Fresh Mackerel, Fried, & la Haltre d'Hdtel.— Select 2 fine, large fresh mackerels, remove heads and taUs, split through the backs, score each piece slightly on the skin side ; rinse oft the fish with cold water, and wipe dry. Next season with 1 tablespoonful seasoning salt, and place in a covered dish with 2 sliced onions, 1 sprig of thyme, 1 bay leaf, and 3 sprigs of parsley ; sprinkle over the juice of 1 lemon

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