Vol-au-vent d'Escalopes de Turbot au Bon Beurre

Ingredients

• six spoonfuls of 'turned' sauce
• two spoonfuls of broth
• the yolks of two eggs
• a quarter of a pound of the best butter
• a good lump of cream

Method

1. 1

   Skin the fillets of turbot and cut them into scollops.

2. 2

   Place them in a covered stew-pan.

3. 3

   Reduce the turned sauce with broth, thicken with egg yolks, and refine with butter and cream.

4. 4

   Season well, add the scollops to the sauce, keep hot, and serve in a vol-au-vent.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 93. The excerpt below is the record exactly as published.

Vol-au-vent d'Escalopes de Turbot au Bon Beurre. A long name, suited only for the bill-of-fare at a very "smart" dinner party. In plain English it is scollops of turbot on puiY paste. This is an excellent entree of desserte. Be particular to skin the fillets of the turbot when returned from table, as directed in No. 23. Cut them in scollops and put them into a stew-pan, well covered, to prevent their getting dr}^ With regard to the sauce, take six spoonfuls of "turned" sauce, which reduce with two spoonfuls of broth. When the sauce is reduced, thicken it with the yolks of two eggs, and 152 THE THOROUGH GOOD COOK. refine it with at least a quarter of a pound of the best butter

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