Turbotin Bonne Femme

Ingredients

• a chicken turbot weighing from two to two and a half pounds
• one dessertspoonful of chopped shallots
• one pinch of roughly chopped parsley
• three ounces of minced mushrooms
• one-third of a pint of white wine
• one-third of a pint of fish fumet
• three tablespoonfuls of fish veloute
• three ounces of butter

Method

1. 1

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

2. 2

   Cut the chicken turbot and moisten with white wine and fish fumet.

3. 3

   Cook gently in the oven, basting frequently.

4. 4

   When cooked, dish it and keep hot.

5. 5

   Reduce cooking liquor, add fish veloute and butter.

6. 6

   Cover fish with sauce and glaze quickly.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 19. The excerpt below is the record exactly as published.

TURBOTIN BONNE FEMME TT^OR a chicken turbot weighing from two to two and a half pounds, sprinkle on the bottom of a buttered tray one dessertspoonful of chopped shallots, one pinch of roughly chopped parsley, and three ounces of minced mushrooms. Cut the chicken turbot in the back and partly separate the fillets from the bone ; lay it on a tray, and moisten with one-third of a pint of white wine and one-third of a pint of fish fumet (an essence extracted from fish-bones and trimmings). 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 saute pan ; reduce it to one-half, and add three table- spoonfuls of fish veloute and three ounces of butter

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