Boiled Turbot with Lobster Sauce

Ingredients

• a turbot
• a bunch of parsley
• a lump of salt
• plenty of cold water
• the juice of two large lemons
• meat from a hen lobster
• a lump of butter
• three-fourths of a pint of butter sauce
• one teacupful of cream
• a very small quantity of cayenne pepper

Method

1. 1

   Boil the turbot with parsley, salt, water, and lemon juice.

2. 2

   Prepare lobster sauce by pounding lobster shell with butter, mixing with butter sauce, cayenne, and cream.

3. 3

   Serve the fish with sauce.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 33. The excerpt below is the record exactly as published.

Boiled Turbot with Lobster Sauce. Place a turbot in a fish kettle with a bunch of parsley, a lump of salt, plenty of cold water and the juice of two large lemons. When the water begins to boil move the kettle to the side of the fire and let it simmer until the fish is tender. Have pre- pared the following sauce: Pick the meat from a hen lobster and cut it into moder- ate-sized pieces; place the shell and spawn in a mortar with a lump of butter and pound it until smooth, then pass it through a fine hair sieve. Make three-fourths of a pint of butter sauce, put the pieces of lobster in it, and season it with a very small quantity of cayenne pepper. When the sauce boils stir in the pounded mixture and one teacupful of cream

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