Turbot a la Royal
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 85. The excerpt below is the record exactly as published.
Turbot a la Koyal. — Prepare a turbot in the usual mode, and dish it up with a circle of fried smelts round it. Then garnish si:^ hdteleis with small flat quenelles, breadcrumbed and fried a pale colour ; then put on each a small ring of fillet of sole piqued with gherkins, and on that place a truffle and then a crayfish. Serve in a sauceboat, champagne sauce mixed with a little butter, a little anchovy, sliced truffles, and some oysters
Cook this with the app: pantry check, scaling, and the assistant.