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Turbot (a la Creme d'Anchois)

Name: Turbot (a la Creme d'Anchois)
Yield: 4 servings
Ingredients: a pint of rich melted butter; one or two tea-s230onfuls of the essence of anchovies; the eighth of a pint of thick cream; a table-spoonful of chopped capers or gherkins; a border of new potatoes

From Cassell's dictionary of cookery, 1892

Serves 4

Serve very hot.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2043. The excerpt below is the record exactly as published.

Turbot (a la Creme d'Anchois). — Boil a moderate-sized turbot in the usual way, and place it carefully on a hot dish without a najakin. Flavour a pint of rich melted butter with one or two tea-s230onfuls of the essence of anchovies, and add the eighth of a pint of thick cream. Mix the saiice over the fire, and when it is nearlj" boiling pour it over the fish. Sprinkle a table-spoonful of chopped capers or gherkins upon the surface, garnish the dish with a border of new potatoes

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