Turbotin A L'Amiral
From A guide to modern cookery, 1909
Serves 8
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 180. The excerpt below is the record exactly as published.
TURBOTIN A L’AMIRAL Gash the back of the fish, and partly separate the under fillets from the bones. Lay it on a grill, and moisten, suffi- ciently to cover it, with previously-cooked court-bouillon with Sauterne wine. As soon as the court-bouillon boils, allow the fish to cook ten or twelve minutes for every two lbs. of its weight. This done, drain it; dish it, and coat it twice with melted, red butter. Now surround it with the following garnish, which should be in proportion to the size of the fish, viz., little heaps of large mussels and oysters, prepared a la Villeroy, and fried at the time of dishing; small patties of crayfish tails; large mushroom-heads grooved and cooked, and slices of truffle. Serve, separately, (1) a timbale of potatoes a l’anglaise; (2) Normande sauce, combined with one-sixth pint of reduced court-bouillon per quart of sauce, finished with crayfish butter and seasoned with cayenne. 927—TURBOTIN A L’ANDALOUSE Cut it in the region of the back; season it, and lay it in a deep earthenware dish of convenient size, liberally buttered. In the case of a chicken-turbot
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.