Turbot a la Francaise

Ingredients

• 1 turbot, 3 to 4 lbs.
• Salt
• pepper
• cayenne
• A dust of sweet herbs
• A little lemon juice
• 1 tin of button mushrooms
• 1 egg
• 2 tablespoonfuls bread crumbs
• 1 doz. oysters

Method

1. 1

   Clean and dry the turbot, cut off fins and tail, cut down the centre of the back from head to tail, carefully raise the fillets, cut through the backbone at the head and tail, remove it entirely without breaking the under part of the fish; season well with white pepper, salt and lemon juice; mince half the mushrooms, add to them the bread crumbs, sweet herbs, a little grated lemon rind, and seasoning, mix together with the egg; lay this forcemeat inside the fish and close it up neatly, lay in a buttered baking tin, and pour round 0.5 pint white stock, 2 tablespoonfuls of the mushroom liquid and the liquid from the oysters, also lay in the tin the beards from the oysters.

2. 2

   Cover with buttered paper, and bake slowly for 40 minutes, basting occasionally; lift out onto a disk, put the liquid into a pan, and warm the oyster and remainder of the mushrooms; make Sauce a la Francaise with liquid, pour over fish, and garnish the dish with the mushrooms and oysters; serve with more sauce in tureen.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 7. The excerpt below is the record exactly as published.

TURBOT A LA FRANCAISE. 1 turbot, 3 to 4 lbs. Salt, pepper, and cayenne A dust of sweet herbs A little lemon juice 1 tin of button mushrooms 1 egg 2 tablespoonfuls bread crumbs 1 doz. oysters

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