Chicken Turbot Fermiere

Ingredients

• two minced shallots
• a few rounds of carrot
• a few rounds of onions
• some parsley
• some thyme
• some bay leaf
• two-thirds of red wine
• half an ounce of butter
• three ounces of minced mushrooms
• three ounces of butter

Method

1. 1

   Sprinkle shallots, carrot, onions, parsley, thyme, and bay leaf on a buttered tray.

2. 2

   Lay the chicken turbot on top and season.

3. 3

   Moisten with red wine and butter.

4. 4

   Poach gently, basting frequently.

5. 5

   Toss mushrooms in butter.

6. 6

   Drain and dish the turbot, surround with mushrooms, and keep hot.

7. 7

   Reduce cooking liquor and add butter.

8. 8

   Pour sauce over turbot and glaze quickly.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 19. The excerpt below is the record exactly as published.

CHICKEN TURBOT FERMIERE OPRINKLE on the bottom of a buttered tray ^ two minced shallots, a few rounds of carrot and onions, some parsley, thyme and bay leaf. Lay on these the chicken turbot, and season mode- rately. For a fish weighing two pounds, moisten with two-thirds of red wine and add half an ounce of butter cut into small pieces. Poach gently, taking care to baste frequently. Meanwhile toss three ounces of minced mushrooms in three ounces of butter

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