Turbot a la Sauterne
From The Swedish, French, American cook book, 1918
Serves 2
Entree for dinner or luncheon.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 116. The excerpt below is the record exactly as published.
Turbot a la Sauterne Cut the turbot three or four inches long and two inches wide; then roll. Put on a buttered pan with some sherry, pepper, and salt; cook in oven from eight to ten minutes — well covered. Cover with a thick sauterne sauce and then with a strip of Spanish pepper
Cook this with the app: pantry check, scaling, and the assistant.