Escalopes de Turbot a la Dauphine
From The new century cookery book, 1901
Serves 4
Brill, plaice, and John Dory can be treated similarly.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 166. The excerpt below is the record exactly as published.
Escalopes de Turbot d la Dauphin, e. — About 2£ lb. turbot, % gill bechamel sauce {No. 202), butter, 1 tablespoonful cream, 1 egg, sauce ecrevisses {No. 219), 1 glass Sauterne, puree of potatoes, seasoning
Cook this with the app: pantry check, scaling, and the assistant.