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Glazed Turbot a l’Amiral
From The Swedish, French, American cook book, 1918
Serves 4
Garnish with truffles, yolks of eggs, and chopped parsley.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 112. The excerpt below is the record exactly as published.
Cook the fish with some Rhine wine, champignons, sherry, water (sufficient to cover the fish
Cook this with the app: pantry check, scaling, and the assistant.