Turbotin Souffle a la Reyniere

Ingredients

• the chicken-turbot
• make two gashes in its back
• enough fish mousseline forcemeat
• two-thirds pint of fish fumet
• one-third pint of the other

Method

1. 1

   Lay the chicken-turbot on its belly, make gashes in its back, and separate the fillets from the bones.

2. 2

   Season inside and garnish with fish mousseline forcemeat.

3. 3

   Close the forcemeat with the fillets, lay on a buttered dish, and poach gently in fish fumet and cooking-liquor of mushrooms.

4. 4

   Dish carefully, garnish with mushroom-heads and poached milt, and serve with a sauce of Soubise cullis and white-wine sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 182. The excerpt below is the record exactly as published.

TURBOTIN SOUFFLE A LA REYNIERE Lay the chicken-turbot on its belly, and make two gashes in its back, on either side of the spine, from the head to the tail. Completely separate the fillets from the bones; cut the spine at both ends; carefully raise it from the underlying, ventral fillets, and entirely remove it. Season the inside of the fish, and garnish it with enough fish mousseline forcemeat to give it a rounded appearance. Close in the forcemeat by drawing the two separated fillets over it; turn the piece over, and lay it on a well-buttered, deep, oval dish, the size of which should be in proportion to that of the chicken-turbot. Poach it gently, almost dry, with lid on, in fish fumet and the cooking-liquor of mushrooms mixed, 1.e., two-thirds pint of the one and one-third pint of the other

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