Fillet of Turbot, Daumont

Ingredients

• fillet
• season with salt and pepper
• one glass of white wine
• six fresh mushrooms
• one pint of sauce au vin blanc
• two ounces of sweet butter
• juice of one lemon

Method

1. 1

   Put the fillet in a buttered pan, season, and add white wine.

2. 2

   Boil mushrooms, strain juice over fish, cook, and reduce sauce.

3. 3

   Add sauce au vin blanc, sweet butter, and lemon juice before serving over fish.

Nutrition per serving

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 2. The excerpt below is the record exactly as published.

Fillet of turbot, Daumont Sirloin of beef, Clermont Endives salad Rolled oats pudding Coffee Chicken salad, Victor. Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil. Mix well and serve on lettuce leaves. Potage Normande. Veloute with Julienne of carrots and turnips. Fillet of turbot, Daumont. Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mush- rooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over the fish add two ounces of sweet butter and the juice of one lemon

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