Turbotin Bonne Femme

Ingredients

• chicken-turbot
• one dessertspoonful of chopped shallots
• one pinch of concassed parsley
• three oz. of minced mushrooms
• one-third pint of white wine
• one-third pint of fish fumet
• three tablespoonfuls of fish velouté
• three oz. of butter

Method

1. 1

   Sprinkle shallots, parsley, and mushrooms in a buttered tray.

2. 2

   Cut the chicken-turbot in the back and lay it on the tray.

3. 3

   Moisten with white wine and fish fumet.

4. 4

   Cook gently in the oven, basting frequently.

5. 5

   Once cooked, dish it and keep hot.

6. 6

   Reduce cooking-liquor, add fish velouté and butter, cover the fish with this sauce and garnish, and glaze quickly.

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.

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, cut into small pieces, on the top, and set to cook gently in the oven. FISH 313 Allow thirty minutes for the cooking. By reducing the moistening-liquor, which has perforce absorbed some of the gelatinous properties of the fish, the leason forms of itself. 928—TURBOTIN BONNE FEMME For a chicken-turbot weighing from two to two and one-half lbs. sprinkle on the bottom of a buttered tray one dessertspoon- ful of chopped shallots, one pinch of concassed parsley, and three oz. of minced mushrooms. Cut the chicken-turbot in the back, and partly separate the fillets from the bone; lay it on the tray, and moisten with one- third pint of white wine and one-third pint of fish fumet. Cook gently in the oven, and baste frequently the while. When the chicken-turbot is cooked, dish it and keep it hot. Pour the cooking-liquor into a sautépan; reduce it to half, and add three tablespoonfuls of fish velouté and three oz. of butter

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