Fillets of Turbot a Litalienne

Ingredients

• a small turbot
• three ounces of butter
• a gill of fish broth
• half a pint of Italian sauce
• an ounce of anchovy butter
• a dessert-spoonful of chopped capers

Method

1. 1

   Prepare the fillets as in the previous recipe, boil with butter and fish broth for 20 minutes.

2. 2

   Add Italian sauce, simmer for 4-5 minutes, dish up in a circle, pass the sauce through a sieve, mix with anchovy butter and capers, pour over the fillets, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 79. The excerpt below is the record exactly as published.

a small turbot, or pait of one, as in No. 398, cut it in scollops/ place them in a saut^-pan with three ounces of butter, a gill of fish broth or boiling water, and two tablespoonfuls of curry paste or powder nicely sprinkled and mixed with the broth ; let this simmer, with the lid on the saut6pan, for twenly minutes; after which, add to it a gUl of Veloute sauce (No, 153). Let the whole boil together for three minutes longer, then dish up the fillets, by laying one over the other in a circle, pass the sauce through a tammy sieve, make it hot again, mix with it an ounce of butter, stir to melt the butter well, then pour the sauce over the fillets, and serve. 400. FILLETS OF TURBOT A LITALIENNE. Prepare the fillets of turbot as in No. 399, boil them with the same quantity of butter and fish broth for twenty minutes with the pan covered ; then add half a pint of Italian sauce; let. the contents simmer for four or five minutes longer ; dish up the fillets in the same manner as the Indienne, and pass the sauce through a tammy into tlie pan to be made hot again ; add an ounce of anchovy butter, together with a dessert-spoonful of chopped capers

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