Turbot Patties or Vol-au-vents

Ingredients

• two or three tablespoonfuls of thick cream
• season with pepper
• and salt

Method

1. 1

   Line some patty-pans with good puff-paste, or make some small vol-au-vents according to the directions already given.

2. 2

   Bake them, and while still hot fill them with the following preparation: Take the white meat of the turbot freed from skin and bone, mince it finely, and season with pepper and salt.

3. 3

   Put into a stewpan two or three tablespoonfuls of thick cream, the quantity to be regulated by that of the fish.

4. 4

   Thicken the cream by boiling it with a shoe of butter rolled in flour, and when it is quite hot put the minced fish into it that it may heat also.

5. 5

   It should be remembered that the seasoned mince should be of a good consistency, or it will soak through the pastry.

6. 6

   Fill the hot patties or the hot vol-au-vents with the hot mince, and serve on a neatly-folded napkin.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2047. The excerpt below is the record exactly as published.

urbot, Patties or Vol-au-vents of. — Line some patty-pans with good puft'-paste, or make some small vol-au-vents according to the directions already given {see Puff-Paste, Vol-au-vents of). Bake them, and while stiU hot fiU them with the following preparation: — Take the white meat of the turlwt freed from skin and bone, mince it finely, ancj Tim ( 1003 ) TUB season with pepper and salt. Put into a stewpan two or three table-spoonfuls of thick crea

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