Turbot with Black Butter
From The Cook Book, by "Oscar" of the Waldorf, 1896
Ensure fish is heated through.
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 33. The excerpt below is the record exactly as published.
season to taste with salt, stir the sauce over the fire until it is thick, then remove it to the side and put in the fillets of turbot. Turn the turbot and sauce on to a hot dish and serve. If preferred, the mixture can be served in a vol-au-vent. Turbot with Black Butter. Remove the skin and bones from some cold cooked turbot and cut the fish into nice sized pieces. Put a large piece of butter into a stewpan and boil it until it comes to be of a dark color; then put in a moderate quantity of finely-chopped parsley and one wineglassful of tarragon vinegar. Season to taste with pepper
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