Fillet of Turbot, Bateliere

Ingredients

• four fillets of turbot
• one-half glass of claret
• one-half cup of fish broth
• one ounce of butter
• one ounce of flour
• two ounces of fresh butter
• one cup of hot shrimps

Method

1. 1

   Put four fillets of turbot in a buttered pan, season with salt and pepper, add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter.

2. 2

   In a small casserole, heat one ounce of butter, add one ounce of flour, heat through, add the broth left from the fish and another half cup of broth, boil for five minutes, and strain.

3. 3

   Slowly add two ounces of fresh butter, stir well, and when melted, add one cup of hot shrimps.

4. 4

   Season well and pour over the fish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 167. The excerpt below is the record exactly as published.

Fillet of turbot, Bateliere Sweetbreads, Metropolitan Club Roast duckling, apple sauce Artichokes, Hollandaise Waldorf salad Strawberry meringue Demi tasse Potage velour. Mix two pints of puree of tomato soup with one pint of consomme aux perles de Nizam. Fillet of turbot, Bateliere. Put four fillets of turbot in a buttered pan, season with salt and pepper, add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter. Put one ounce of butter in a small casserole and heat. Then add one ounce of flour, heat through, add the broth left from the fish and also another half cup of broth, boil for five minutes, and strain. Then add slowly two ounces of fresh butter, stir well, and when butter is melted add one cup of hot shrimps

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