Mayonnaise of Turbot
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 101. The excerpt below is the record exactly as published.
Mayonnaise of turbot. Petits pois au beurre. Green peas and butter. Gâteau d'amandes. Almond cake. Salmis of black diver. Roast your birds about three quarters, cut into joints, and simmer in the following sauce, Warm some truffle trimmings in butter, stir in a little flour, moisten with white wine, season with mixed herbs, laurel leaves, an onion stuck with cloves, and a head of garlic ; at the end of five minutes moisten with vege- table stock (see 3oth of June), add some blanched celery heads and stoned olives. When ready, add the pieces of bird, simmer until done, and dish up, garnished with the celery and olives ; pass the sauce through a tammy, and pour over the salmis. . Mayonnaise of turbot. Skin some fillets of cold boiled turbot, cut them either into small round, or heart-shaped slices, and soak in oil and vine- gar, seasoned with salt, coarse black pepper, and chopped eschalots, and tarragon leaves
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