Stuffed Turbot with Green Pepper a la Elsa
From The Swedish, French, American cook book, 1918
Serves 6
Garnish with lemons.
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.
Stuffed Turbot with Green Pepper a la Elsa Turbot farci au Piment, a la Elsa Fillet the turbot; press out quite thin; cut diamond shapes about three inches by two inches from point to point; put on a buttered pan and stuff. Stuffing. Two cups fish mousse mixed with finely chopped parsley; half cup cooked green pepper and onions chopped very fine
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