Boiled Turbot, Nonpareil

Ingredients

• the whole turbot
• a glass of white wine
• a handful of salt
• one sliced carrot
• one sliced onion
• one sliced lemon
• a bouquet garni

Method

1. 1

   Put turbot in a fish kettle, cover with cold water, add wine, salt, carrot, onion, lemon, and bouquet garni.

2. 2

   Boil slowly for about ten minutes, then let stand in hot water for thirty minutes.

3. 3

   Serve garnished with parsley and quartered lemons.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 181. The excerpt below is the record exactly as published.

Boiled turbot, nonpareil Roast chicken Puree of chicory Summer squash in butter Rissolees potatoes Lemon water ice Macaroons Coffee Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top. Vanilla Darioles. Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation. Bake in a medium- hot oven, and when done unmould ; and serve either hot or cold, with vanilla sauce. Orange Darioles. Same as vanilla darioles, but flavor with the rind and juice of an orange. Serve with orange sauce. Lemon Darioles. Prepare in the same manner as orange darioles, but use a lemon to flavor same. Serve with lemon sauce. Potage Italienne. Soak half a pound of dry mushrooms in cold water fof a few hours. Then put in a casserole with one quart of consomme, one pint of puree of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a spoonful of oil for a second, add to trie soup, season with salt and pepper, and sprinkle with a little chopped parsley. Serve grated cheese separate. Boiled turbot, nonpareil. Put the whole turbot in a fish kettle, cover with cold water, add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni

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