Baked Turbot
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Serve with either Italian or piquante sauce.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 92. The excerpt below is the record exactly as published.
Baked turbot. Selle de mouton braisée. Braised saddle of mutton, Pluviers rôtis. Roast plover. Œufs durs sauce à la béchamel. Eggs with béchamel sauce. Tartelettes aux prunes. Plum tartlets. Baked turbot. Soak the turbot for half an hour in melted butter, seasoned with parsley, mixed herbs, salt, pepper, and a pinch of grated nutmeg ; place it in a baking-dish, cover with the seasoning and a little of the oil in which it was soaked
Cook this with the app: pantry check, scaling, and the assistant.