Turbot with Hollandaise Sauce a la John Ericsson
From The Swedish, French, American cook book, 1918
Serves 9
Can serve eight to ten people.
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 112. The excerpt below is the record exactly as published.
Turbot with Hollandaise Sauce a la John Ericsson Turbot, Sauce hollandaise, a la John Ericsson Fillet the turbot; lay on a buttered pan all the fillets together, forming them in the shape of a fish. [This dish can be made large enough for eight to ten people.] Add one fillet to the other, pointing them on each end, the head wider than the tail. Put sherry, or white wine, with some fish broth
Cook this with the app: pantry check, scaling, and the assistant.