Fillet of Turbot, Jean Bart
From The Hotel St. Francis cook book, 1919
Serves 2
Ensure sauce is well seasoned.
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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 127. The excerpt below is the record exactly as published.
Fillet of turbot, Jean Bart. Place four trimmed fillets of turbot in a buttered saute pan, and season with salt and pepper. Place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon ; add one- half glass of white wine and one-half cup of water. Cover with buttered paper, bring to a boil, and set in oven for fifteen minutes. Then remove the fillets to a platter, and put one pint of white wine sauce
Cook this with the app: pantry check, scaling, and the assistant.