Fillet of Turbot, Nesles

Ingredients

• four fillets of turbot
• a cup of cream
• a little Cayenne pepper
• a cup of cream sauce
• two spoonfuls of grated cheese

Method

1. 1

   Put the fillets in a buttered pan, season with salt and Cayenne pepper, add cream, and boil for 12 minutes.

2. 2

   Remove fillets, add cream sauce to the pan, bring to a boil, add grated cheese, and pour over the fish.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 73. The excerpt below is the record exactly as published.

Fillet of turbot, Nesles Fondante potatoes Salmon steak, Chambord sauce Peas au cerfeuil Hot baked apples Macaroons Coffee Poached eggs, St. Laurent. Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a poached egg on each piece, and cover with cream sauce. Planked shad and roe. Split a shad and lay on a buttered plank, with the roe on the side. Season with salt and pepper and bits of butter, and put in a moderate oven. After fifteen minutes turn over the roe, and leave in the oven for another two minutes. Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown. Serve with maitre d'hotel butter, and garnish with quartered lemons and parsley in branches. Fillet of turbot, Nesles. Put four fillets of turbot in a buttered pan, season with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve minutes. Then remove the fillets to a platter, add to the cream in the pan a cup of cream sauce, bring to the boiling point, then add two spoonfuls of grated cheese

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