Turbot Oratine

Ingredients

• a medium-sized turbot
• 2 sliced onions
• 1 pint Rhine wine
• 1 ounce butter
• 2 tablespoonfuls fine-cut raw ham
• 2 tablespoonfuls fine-chopped onion
• 1 heaping tablespoonful flour
• ½ pint white broth
• ½ pint cream or milk
• ½ can mushrooms
• 1 even teaspoonful salt
• a little more butter wd nutmeg
• 3 tablespoonfuls grated bread crumbs
• 3 tablespoonfuls grated Parmesan cheese

Method

1. 1

   Remove fillets from turbot, season with salt and pepper, marinate with onions and wine for 1 hour.

2. 2

   Bake in a buttered pan until done.

3. 3

   Prepare sauce with butter, ham, onion, flour, broth, and cream, strain and add mushrooms and salt.

4. 4

   Layer fillets with sauce, top with bread crumbs and cheese, bake until light brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 106. The excerpt below is the record exactly as published.

Turbot Oratine. — Bemove the fillets from a medium-sized turbot ; season with salt and pepper, lay them in a covered dish ydth 2 sliced onions, some parsley, cover with 1 pint Bhine wine, and let them lie 1 hour. Thirty minutes before serving put the fillets in a thickly buttered pan, add the wine and onions ; place in a hot oven, and cook till done. At the same time place a saucepan with 1 ounce butter over the fire ; add 2 tablespoonf uls fine-cut raw ham, 2 tablespoonf uls fine-chopped onion, cook 5 minutes ; add 1 heaping tablespoonful flour, stir a few minutes, then add Vs pint white broth, Y, pint cream or milk, a small bouquet, boil 6 minutes. Then strain into another saucepan, add Yg can mushrooms, 1 even teaspoonful salt, and cook slowly 15 minutes ; add a little more but- ter wd nutmeg. When the fish is done lay half of the fillets in a dish to be served in, pour over Ys of the sauce, put in the remaining fillets, pour over more sauce and mushrooms, sprinkle 3 tablespoon- f ul« grated bread crumbs and 3 tablespoonfuls grated Parmesan cheese

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