Fleurettes de Turbot a la Hollandaise

Ingredients

• 1 lb. cooked turbot
• 1 pint stiff mayonnaise (No. 277)
• 1 pint aspic jelly (No. 293)
• 1 truffle
• 1 teaspoonful chopped parsley and herbs
• 1 teaspoonful anchovy sauce
• salt
• pepper

Method

1. 1

   Line moulds with aspic, decorate with truffle strips.

2. 2

   Mix remaining aspic with mayonnaise and coat the moulds.

3. 3

   Season fish with salt, pepper, parsley, and anchovy sauce, mix with mayonnaise.

4. 4

   Fill moulds and set on ice.

5. 5

   Turn out and serve cold on a bed of salad or aspic blocks.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 199. The excerpt below is the record exactly as published.

Fleurettes de Turbot d la Hollandaise. — \ lb. cooked turbot, free f rom skin and bone, ^ pint stiff mayonnaise (No. 277), ^ pint aspic jelly (No. 293), 1 truffle, 1 teaspoonful chopped parsley and herbs, 1 teaspoonful anchovy sauce, salt and pepper

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