Fillet of Turbot with Dutch Sauce

Ingredients

• 2 fillets of turbot
• ½ lb. of butter
• 1 egg
• a little flour
• ½ pt. of milk
• a little vinegar
• some horse-radish
• pepper
• salt

Method

1. 1

   Place the fillets of turbot cut into nice-sized pieces in a baking-dish, sprinkle with pepper and salt, and add about two ounces of butter.

2. 2

   Bake for half an hour in a hot oven, covering with buttered paper if necessary.

3. 3

   For the sauce, boil milk with pepper, salt, horse-radish, and vinegar.

4. 4

   Mix in flour and butter, then add an egg, bring to boil while stirring, and serve hot.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 18. The excerpt below is the record exactly as published.

saltand pepper. As soon as the fish is well flavored with this seasoning, arrange the pieces round a dish like a crown. Place a circle of chopped hard boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beetroot, and capers round the dish, and then arrange a wall of aspic jelly round the edge of the dish. Fill up the center of the crown of fish with good mayonnaise sauce. 85. Turbot (Fillet of, with Dutch Sauce) — Ingredients— 2 fillets of turbot, % lb. of butter, 1 egg, a little flour, % pt. of milk, a little vinegar, some horse-radish

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