Turbotin Fermiere

Ingredients

• two minced shallots
• a few roundels of carrot and onion
• some parsley stalks
• some thyme
• some bay
• For a fish weighing two lbs.
• two-thirds pint of excellent red wine
• one-half oz. of butter
• three oz. of minced mushrooms
• three oz. of butter

Method

1. 1

   Sprinkle minced shallots, roundels of carrot and onion, parsley stalks, thyme, and bay on a buttered tray.

2. 2

   Lay the chicken-turbot on these aromatics, season moderately, moisten with red wine, add butter, and poach gently while basting frequently.

3. 3

   Toss minced mushrooms in butter, drain the turbot, dish it, surround with mushrooms, and keep hot.

4. 4

   Strain cooking liquor, reduce it, thicken with butter, add more butter, and pour over the turbot and garnish, then 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.

TURBOTIN FERMIERE Sprinkle on the bottom of a buttered tray two minced shallots, a few roundels of carrot and onion, some parsley stalks, thyme, and bay. Lay the chicken-turbot on these aromatics, and season moderately. For a fish weighing two lbs. moisten with two- thirds pint of excellent red wine; add one-half oz. of butter, cut into small pieces, and poach gently, taking care to baste fre- quently. 314 GUIDE TO MODERN COOKERY Meantime toss three oz. of minced mushrooms in three oz. of butter

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