Plaice a la Torque

Ingredients

• 1| Lb. Plaice
• 1 Oz. Bread Crumbs
• J Pint Stock
• 1 Lemon
• 3 Sprigs of Parsley
• Pinch Sweet Herbs
• 2 Eggs
• Pepper
• Salt to Taste

Method

1. 1

   Remove the black skin, head and fins from the fish; raise the fillets from the backbone on the skinned side; fill with forcemeat prepared as below; butter a tin; lay fish on; place small pieces of butter on top; pour stock round; bake half an hour; dust browned crumbs over, and garnish with bits of red lobster, boiled egg and parsley.

2. 2

   Serve with the liquor from fish poured round.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 7. The excerpt below is the record exactly as published.

PLAICE A LA TORQUE. Ingredients. i| Lb. Plaice. i Oz. Bread Crumbs. J Pint Stock. J Lemon. 3 Sprigs of Parsley. Pinch Sweet Herbs. 2 Eggs. Pepper and Salt to Taste. Method. Remove the black skin, head and fins from the fish ; raise the fillets from the backbone on the skinned side ; fill with forcemeat prepared as below ; butter a tin ; lay fish on ; place small pieces of butter on top ; pour stock round ; bake half an hour ; dust browned crumbs over, and garnish with bits of red lobster, boiled egg and Parsley. Serve with the liquor from fish poured round. Forcemeat. — Grate rind of lemon, beat eggs, and mix bread crumbs, lemon and herbs therewith ; add juice of half a lemon.

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