Timbale de Turbot a la Masse

Ingredients

• 1 lb. cooked turbot or any other white fish
• 8 to 10 prawns
• 2 oz. cooked rice
• 1 teaspoonful anchovy essence
• 1 teaspoonful anchovy paste
• 1 dessertspoonful chutney
• 1 tablespoonful rich brown sauce
• 1 pint aspic jelly
• £ oz. gelatine
• salt
• pepper

Method

1. 1

   Flake fish and mix with anchovy essence, paste, chutney, lemon juice, and brown sauce.

2. 2

   Stir in gelatine and strain.

3. 3

   Line a savarin mould with whipped aspic, mix remaining aspic with fish and rice, fill the mould.

4. 4

   Chill for an hour, turn out, and garnish with prawns and aspic.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 199. The excerpt below is the record exactly as published.

Timbale de Turbot d la Masse. — ^ lb. cooked turbot or any other white fish, 8 to 10 prawns, 2 oz. cooked rice, 1 teaspoonful anchovy essence, 1 teaspoonful anchovy paste, 1 dessertspoonful chutney, a few drops of lemon-juice, 1 tablespoonful rich brown sauce, salt and pepper to taste, | pint aspic jelly, £ oz. gelatine

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