Fillets of Turbot with Cream Sauce
From The Cook Book, by "Oscar" of the Waldorf, 1896
Can be served in a vol-au-vent.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 33. The excerpt below is the record exactly as published.
Fillets of Turbot with Cream Sauce. Separate the fillets from the bones of some cooked turbot, skin them, leave till cold, then cut them into collops. Put one tablespoonful of flour into a stewpan with four ounces of butter and one-half teacupful of cream, a pinch of cayenne pepper and a small quantity of glaze ; season to taste with salt
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