Filets de Turbot a la Careme

Ingredients

• 2| to 3 lb. turbot
• 2 oz. butter
• 1 glass Ghablis or Sauterne wine
• 18 heads of preserved mushrooms
• 1 dessertspoonful lobster coral
• 18 prawns
• % pint bechamel sauce {No. 202}
• 2 to 3 truffles
• 12 sauce oysters
• 1 yolk of egg
• whiting forcemeat
• seasoning

Method

1. 1

   Cut turbot into slices, season, moisten with wine and mushroom liquor, cover with buttered paper, and cook in a moderate oven for 25 minutes.

2. 2

   Prepare garniture with truffles, mushrooms, and oysters, moisten with white sauce.

3. 3

   Fill a buttered border mould with whiting forcemeat, poach, and unmould on a round dish.

4. 4

   Arrange turbot slices on top, sauce carefully, and serve hot.

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.

Filets de Turbot d la Careme. — 2| to 3 lb. turbot, 2 oz. butter, 1 glass Ghablis or Sauterne wine, 18 heads of preserved mushrooms, 1 dessertspoonful lobster coral, 18 prawns, % pint bechamel sauce (No. 202), 2 to 3 truffles, 12 sauce oysters, 1 yolk of egg, whiting forcemeat, seasoning

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