Paupiettes of Turbot

Ingredients

• about 2 lbs. of turbot
• a peeled shallot
• three sprigs of parsley
• six preserved mushrooms
• half of a pound whiting forcemeat
• a little white wine
• a little mushroom liquor

Method

1. 1

   Bone and cut turbot into portions, flatten, and season.

2. 2

   Mix shallot, parsley, mushrooms with whiting forcemeat, spread on fillets, roll up, and wrap in buttered paper.

3. 3

   Place in a paper-bag, moisten with wine and mushroom liquor, and cook in a hot oven for 20-25 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

Paupiettes of Turbot. Bone about 2 lbs. of turbot (thin end) and remove the black skin, cut the fish into eight portions, flatten each piece with a wet cutlet pat, then cut into even-sized fillets about the same size as fillets of soles, flatten each again and trim a little, season with salt and pepper. Chop finely a peeled shallot, also three sprigs of parsley, six preserved mushrooms, and mix with half of a pound whiting forcemeat ; THE PAPER-BAG COOKERY MANUAL. 41 spread this on one side of each prepared fillet and roll up neatly. Butter some strips of white paper and roll up each fillet in paper. Arrange them closely in an upright position in a well buttered paper- bag, moisten with a little white wine

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