Turbot a la Cardinal

Ingredients

• one ounce of butter
• half an ounce of flour
• a little salt
• a little pepper
• a grate of nutmeg
• a gill and a half of milk
• half an onion
• a carrot
• a sprig of parsley
• half a saltspoonful of anchovy sauce
• lobster butter made by pounding some lobster spawn

Method

1. 1

   Melt one ounce of butter and mix with it half an ounce of flour, with a little salt and pepper and a grate of nutmeg; stir well over a slow fire for a few minutes, then add gradually a gill and a half of milk in which half an onion and a carrot and a sprig of parsley have been boiled.

2. 2

   Continue to stir till the sauce is quite smooth and thick, then add half a saltspoonful of anchovy sauce, and colour the sauce red with lobster butter made by pounding some lobster spawn with double the quantity of butter and passing both through a hair sieve.

3. 3

   Then take the remains of a cooked turbot, or part of a freshly boiled one divided carefully into flakes and perfectly freed from bones and skin.

4. 4

   Add the fish to the sauce on the fire, and let the whole get thoroughly hot, stirring it very gently.

5. 5

   Then turn out into small china cases and serve.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 47. The excerpt below is the record exactly as published.

Turbot a la Cardinal (Turbot with Cardinal sauce). — Melt one ounce of butter and mix with it half an ounce of flour, with a little salt and pepper and a grate of nutmeg ; stir well over a slow fire for a few minutes, then add gradually a gill and a half of milk in which half an onion and a carrot and a sprig of parsley have been boiled. Continue to stir till the sauce is quite smooth and thick, then addhalf a saltspoon- ful of anchovy sauce, and colour the sauce red with lobster butter made by pounding some lobster spawn

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