Fillets of Gurnet en Turban

Ingredients

• a household loaf
• slices of fat bacon
• well-seasoned forcemeat
• more slices of fat bacon
• pieces of buttered paper
• thick tomato sauce

Method

1. 1

   Cut out a piece of the crumb from a household loaf in the shape of a cone, set it in a metal dish with the narrow end downwards, cover the cone with slices of fat bacon spread with forcemeat, and stick fillets of Gurnet around to form a turban.

2. 2

   Garnish with truffles, moisten with warmed butter and lemon juice, cover with more bacon and buttered paper, bake until done, remove the paper and bacon, pour tomato sauce around the dish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 23. The excerpt below is the record exactly as published.

Fillets of Gurnet en Turban. — From a household loaf cut out a piece of the crumb in the shape of a cone, set it in a metal dish with the narrow end downwards (see Fig. 907), cover the cone with slices of fat bacon thickly spread with well-seasoned forcemeat, and stick round sufficient fillets of Gurnet to form a turban. Garnish with a few small Fig. 907. Fillets of Gurnet en Turban. rounds of truffles, moisten with warmed butter and lemon- juice, and cover over all the fish with more slices of fat bacon, then with pieces of buttered paper ; put the turban into the oven, and bake until the whole is done. Carefully remove the paper and outside slices of bacon, pour a thick tomato sauce

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