Fillet of Turbot, Windsor

Ingredients

• six fillets of fish
• one-half glass of white wine
• one-half glass of stock
• one dozen parboiled oysters
• the tail of a lobster

Method

1. 1

   Cut fillets of fish, put in a buttered saute pan, season with salt and white pepper, add white wine and stock, cover with buttered paper, and boil until done.

2. 2

   Make a white wine sauce, add oysters and lobster tail cut in slices.

3. 3

   Place fillets on a platter, pour sauce over them, and garnish with fried shrimps.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 94. The excerpt below is the record exactly as published.

Fillet of turbot, Windsor Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee Poached eggs, d'Artois. Place the poached eggs on toast and pour thick tomato sauce over them. Puree of green asparagus. Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in butter, and add just before serving. Fillet of turbot, Windsor. Cut six fillets of fish, put in a buttered saute pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster

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