Turbot Pie
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 119. The excerpt below is the record exactly as published.
Turbot pie. Mayonnaïse de tanches. Tench Mayonnaïise. Tomates farcies. Stuffed tomatoes. Crème au citron. Lemon cream, Scalloped carp's roe. Trim and blanch the roe, boil in salt and water, with a little vinegar; when done, cut up into dice, and simmer for a few minutes in white thickening, moisten with a little water in which mushrooms have been boiled, and white wine ; season with salt, pepper, and a bouquet of mixed herbs ; as soon as the sauce thickens, add some sliced boiled mushrooms and cray- fish tails ; when done, remove the bouquet of herbs, stir in a lump of butter, and pour into scallop shells ; sprinkle with grated fried bread, brown in the oven, and serve. Turbot pie. Trim the turbot, parboïil it, and season the water with salt, pepper, cloves, a pinch of grated nutmeg, and some chopped herbs. Line a large pie dish with paste, add the turbot, garnish it with slices of hard-boiïled eggs, a finely-chopped onion, and plenty of fresh butte
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