Supreme de Turbot à la Royale

Ingredients

• About 21 lb. turbot (middle cut)
• 2 oz. butter
• ^ pint veloutee sauce
• 1 shallot
• 1 small glass white wine
• 2 tablespoonfuls cream
• half a handful of grated Swiss cheese
• salt and pepper
• nutmeg

Method

1. 1

   Pare the fillets and skin from the fish, cut the former into heart-shapes, making as little waste as possible.

2. 2

   Butter a saute-pan, put in the chopped shallot, arrange the fillets neatly in the pan, season with salt, pepper, and a little grated nutmeg, moisten with the white wine, cover and cook in a quick oven for about ten minutes.

3. 3

   Take up the fillets and dress them on a buttered oblong silver or gratin dish.

4. 4

   Put the sauce into the pan in which the fish was cooked, reduce a little, then add the cream, and work in about half the remainder of butter; pour this over the fillets in the dish, so as to completely cover them, sprinkle over some grated Swiss cheese, and divide the rest of butter in little bits, here and there.

5. 5

   Brown in a quick oven for a few minutes, and serve quickly.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 167. The excerpt below is the record exactly as published.

Supreme de Turbot a la Roy ale. — About 21 lb. turbot (middle cut), 2 oz. butter, ^ pint veloutee sauce, 1 shallot, 1 small glass white ' wine, 2 tablespoonfuls cream, half a handful of grated Swiss cheese, salt and pepper, nutmeg

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