Chicken Turbot Americaine

Ingredients

• a chicken turbot weighing about three pounds
• half a pint of white wine
• a quarter of a pint of fish liquor
• two medium-sized onions
• three ripe tomatoes
• three large raw, sliced mushrooms
• two mild capsicums
• an ounce of butter
• Allow thirty minutes for the cooking.

Method

1. 1

   Cut up the back and remove the bones from the chicken turbot.

2. 2

   Season well and place in a buttered dish.

3. 3

   Moisten with white wine and fish liquor.

4. 4

   Mince and toss onions in butter until light brown.

5. 5

   Add tomatoes and mushrooms.

6. 6

   Spread onion over turbot, then tomatoes and mushrooms, and top with grilled capsicum.

7. 7

   Sprinkle with rasped gratin and butter.

8. 8

   Cook gently for thirty minutes and serve in the dish.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 18. The excerpt below is the record exactly as published.

Allow thirty minutes for the cooking. By reducing the moistening liquor, which has perforce absorbed some of the gelatinous properties of the fish, the liaison forms of itself. CHICKEN TURBOT AMERICAINE /~1UT up the back and remove the bones from a ^ chicken turbot weighing about three pounds. Season well, and place it in a deep earthenware dish, which has been plentifully buttered. Moisten with half a pint of white wine and a quarter of a pint of fish liquor. Mince finely two medium-sized onions, and toss in butter until they become a light brown colour. Peel, press and mince three ripe tomatoes, and add to them three large raw, sliced mushrooms. Cut into strips two mild capsicums 48 FISH DISHES and grill them. Spread first the onion over the turbot, then the tomatoes and sliced mushrooms, and then lay on the strips of grilled capsicum. Sprinkle lightly over all a little rasped gratin, and lay on top of this an ounce of butter

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