Turbotin A L'Andalouse

Ingredients

• chicken-turbot
• one-third pint of white wine
• one-quarter pint of fish fumet
• two medium-sized onions
• three large, raw, sliced tomatoes
• three large, raw, sliced mushrooms
• two mild capsicums
• raspings
• one oz. of butter

Method

1. 1

   Cut the chicken-turbot in the back and lay it in a buttered dish.

2. 2

   Moisten with white wine and fish fumet.

3. 3

   Sauté minced onions until yellow, then add tomatoes, mushrooms, and capsicum.

4. 4

   Spread onion on the fish, top with tomatoes, mushrooms, and capsicum.

5. 5

   Sprinkle with raspings and butter.

6. 6

   Cook gently in the oven for thirty minutes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 181. The excerpt below is the record exactly as published.

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 weighing two and one-half lbs., moisten with one-third pint of white wine and one-quarter pint _ of fish fumet. Finely mince two medium-sized onions, and toss them in butter until they have acquired a yellow colour. Peel, press and mince three tomatoes, and add thereto three large, raw, sliced mushrooms. Cut two mild capsicums into strips. Spread the onion on the chicken-turbot; put the tomatoes and the sliced mushrooms on top, and upon these arrange the grilled strips of mild capsicum. Besprinkle moderately with rasp- ings; lay one oz. of butter

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