Flounders en Souchet
From The exhibition cookery book, 1900
Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 9. The excerpt below is the record exactly as published.
, turnip, and parsnip into very fine strips (Julienne strips), and cook them till tender in slightly salted water, or fish stock. Trim the fish, and place in a deep saute pan, with the onion cut up in .slices, bunch of herbs and peppercorns ; add a little salt, and pour on sufficient water to well cover the fish. Allow it to come to the boil, and cook gently 35. FLOUNDERS EN SOUCHET. 3 or 4 flouaders i turnip 6 peppercorns 1 small bunch of herbs ^ carrot 1 slice of parsnip 1 small onion Parsley
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