pescatariangluten-freenut-freeegg-freesoy-free
Fillet of Turbot, Bonnefoy
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
Nutrition per serving
166Calories
10 gProtein
19 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein9.6 g
Carbohydrates19 g
Fiber4.2 g
Sugars9.3 g
Total Fat7.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol30 mg
Sodium560 mg
Potassium888 mg
Calcium46 mg
Iron2.4 mg
Magnesium53 mg
Phosphorus164 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A3.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate30 mcg
Choline18 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 50. The excerpt below is the record exactly as published.
Fillet of turbot, Bonnefoy. Cut the turbot in fillets about one and one- half inches wide and three inches long. Put in saute pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret. Cover with buttered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good butter
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