Turbot à la Frovengale

Ingredients

• About 2} lb. turbot (middle cut)
• ^ pint veloutee sauce (No. 206)
• 1 gill white wine
• 2 small shallots chopped fine
• 1 gill white stock
• 2 oz. butter
• 2 yolks of eggs
• 1 teaspoonful anchovy paste
• 2 teaspoonfuls capers
• 1 teaspoonful chopped parsley
• a small bunch of parsley and herbs (bouquet) (No. 2)

Method

1. 1

   Wash and wipe the fish well, cut it into thick slices or leave whole, place it in a stewpan, season with pepper and salt, and add veloutee sauce, white wine, stock, chopped shallots, and bouquet garni.

2. 2

   Set it to simmer slowly until the fish is done, and baste occasionally.

3. 3

   Put the fish on a dish and keep warm.

4. 4

   Reduce the sauce until you obtain the desired consistency.

5. 5

   Remove the herbs, add the yolks of eggs, work in the butter, and pass through a cloth.

6. 6

   Return to a smaller stewpan, add the anchovy paste, chopped parsley, and capers, stir a few minutes over the fire, and pour over the fish.

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.

Turbot a la Frovengale. — About 2} lb. turbot ( middle cut), ^ pint veloutee sauce (No. 206), 1 gill white wine, 2 small shallots chopped fine, 1 gill white stock, 2 oz. butter, 2 yolks of eggs, 1 tea- spoonful anchovy paste, 2 teaspoonfuls capers, 1 teaspoonful chopped parsley, a small bunch of parsley and herbs ( bouquet ) (No. 2). Wash and wipe the fish well, cut it into thick slices or leave whole, place it in a stewpan, season with pepper and salt, and add veloutee sauce, white wine, stock, chopped shallots, and bouquet garni. Set it to simmer slowly until the fish is done, and baste occasionally. Put the fish on a dish and keep warm. Reduce the sauce until you obtain the desired consistency. Remove the herbs, add the yolks of eggs, work in the butter, and pass through a cloth. Return to a smaller stewpan, add the anchovy- paste, chopped parsley, and capers, stir a few minutes over the fire, and pour over the fish. 518. Supreme de Turbot a la Roy ale. — About 21 lb. turbot (middle cut)

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