— a la Proven§ale. — Small whole turbot (or
thick slices) cooked in veloui£ sauce, white wine,
white stock, chopped shallots and bouquet garni ;
dished up with a rich white herb sauce, flavoured
with anchovy essence, chopped parsley and capers.
D 2
76 POISSONS {FISH)
Turbot sauce aux ceufs.— Boiled turbot and egg
sauce.
— sauce aux Anehois.— Boiled turbot and anchovy
sauce.
— k la Reyniere (Turbot, Reyniere style). — Stewed
turbot served in shells, dressed with shrimp
sauce.
— bouilli a la Victoria. — Boiled turbot garnished
with ball-shaped lobster croquettes, prawns and
parsley, served with Victoria sauce.
Escalopes de Turbot a la Dauphine.— Fillets or
escallops of turbot, poached and covered with
fish farce, baked, and dressed in centre of decorated
border of potato puree, sauced over with prawn or
crayfish sauce, and garnished with small fish
quenelles.
Filets de Turbot frits.— Fried fillets of turbot.
— k la Careme. — Slices of turbot, garnished with
slices of truffles, mushrooms, halves of oysters,
dressed on border of whiting forcemeat, with garni-
ture and picked prawns in centre ; sauced over with
rich cardinal sauce.
— a la Cussy. — Fillets of turbot poached in white
wine, mushroom liquor, etc. ; garnished with
mushrooms, cock’s kernels and quenelles, covered
with allemande and tomato sauces (blended) ;
decorated with slices of lemon and fleurons.
— a la Florentine. — Sauteed fillets of turbot covered
with layer of spinach puree and bechamel sauce,
mixed with grated cheese, then sprinkled with
breadcrumbs, grated cheese and oiled butter, and
kake(i
— a la Maitre d’Hotel. — Broiled fillets of turbot
with parsley butter.
— a la Salamandre. — Poached fillets of turbot,
dished up in row on buttered dish, covered with
veloute or rich bechamel sauce, sprinkled with
grated cheese, etc., and browned under salamander.
— au Vin blane. — Broiled fillets of turbot with
white wine sauce.
Fleurettes de Turbot a la Hollandaise.— Small
flat dariole shapes of cooked turbot set with
mayonnaise cream, dressed on bed of salad or
little blocks of aspic (cold).
Supreme de Turbot a la Royale. — Fillets of
turbot poached in white wine, etc., dressed on
gratin dish, covered with rich white fish sauce,
sprinkled with grated Swiss cheese and butter,
and browned in the oven.
Timbales de Turbot a la Russe.— Small timbale
shapes of cooked flakes of turbot, garnished with
prawns, parsley, etc., dressed round a rice shape.
ENTREES
77
Turbotin k la Lussinoise.— Small young turbot
filleted and steeped in marinade, then cooked in an
onion mirepoix ; upon this a light layer of fish farce
is placed and then finished in the oven ; sauce
aux champignons is poured over the top before
serving ; served in casserole.
Croquettes de Poisson. — Cutlet shapes of mixture
composed of cold fish, bechamel sauce, anchovy
essence, egg-yolk, dipped in egg and breadcrumbs
or panurette, and fried in deep fat.
Entrees de Poisson froid.— Cold dressed fish
entrees ; suitable also as luncheon, buffet, cold
collation, and ball supper dishes.
Petites Bouchees k la Suedoise. — Pastry crusts
filled with ragout of sweetbread, lobster, crayfish
tails and broiled bacon, top of bouchees sprinkled
with grated cheese, breadcrumbs and lobster
butter, and browned in oven.
Page 43
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— a la Proven§ale. — Small whole turbot (or
thick slices) cooked in veloui£ sauce, white wine,
white stock, chopped shallots and bouquet garni ;
dished up with a rich white herb sauce, flavoured
with anchovy essence, chopped parsley and capers.
D 2
76 POISSONS {FISH)
Turbot sauce aux ceufs.— Boiled turbot and egg
sauce.
— sauce aux Anehois.— Boiled turbot and anchovy
sauce.
— k la Reyniere (Turbot, Reyniere style). — Stewed
turbot served in shells, dressed with shrimp
sauce.
— bouilli a la Victoria. — Boiled turbot garnished
with ball-shaped lobster croquettes, prawns and
parsley, served with Victoria sauce.
Escalopes de Turbot a la Dauphine.— Fillets or
escallops of turbot, poached and covered with
fish farce, baked, and dressed in centre of decorated
border of potato puree, sauced over with prawn or
crayfish sauce, and garnished with small fish
quenelles.
Filets de Turbot frits.— Fried fillets of turbot.
— k la Careme. — Slices of turbot, garnished with
slices of truffles, mushrooms, halves of oysters,
dressed on border of whiting forcemeat, with garni-
ture and picked prawns in centre ; sauced over with
rich cardinal sauce.
— a la Cussy. — Fillets of turbot poached in white
wine, mushroom liquor, etc. ; garnished with
mushrooms, cock’s kernels and quenelles, covered
with allemande and tomato sauces (blended) ;
decorated with slices of lemon and fleurons.
— a la Florentine. — Sauteed fillets of turbot covered
with layer of spinach puree and bechamel sauce,
mixed with grated cheese, then sprinkled with
breadcrumbs, grated cheese and oiled butter, and
kake(i
— a la Maitre d’Hotel. — Broiled fillets of turbot
with parsley butter.
— a la Salamandre. — Poached fillets of turbot,
dished up in row on buttered dish, covered with
veloute or rich bechamel sauce, sprinkled with
grated cheese, etc., and browned under salamander.
— au Vin blane. — Broiled fillets of turbot with
white wine sauce.
Fleurettes de Turbot a la Hollandaise.— Small
flat dariole shapes of cooked turbot set with
mayonnaise cream, dressed on bed of salad or
little blocks of aspic (cold).
Supreme de Turbot a la Royale. — Fillets of
turbot poached in white wine, etc., dressed on
gratin dish, covered with rich white fish sauce,
sprinkled with grated Swiss cheese and butter,
and browned in the oven.
Timbales de Turbot a la Russe.— Small timbale
shapes of cooked flakes of turbot, garnished with
prawns, parsley, etc., dressed round a rice shape.
ENTREES
77
Turbotin k la Lussinoise.— Small young turbot
filleted and steeped in marinade, then cooked in an
onion mirepoix ; upon this a light layer of fish farce
is placed and then finished in the oven ; sauce
aux champignons is poured over the top before
serving ; served in casserole.
Croquettes de Poisson. — Cutlet shapes of mixture
composed of cold fish, bechamel sauce, anchovy
essence, egg-yolk, dipped in egg and breadcrumbs
or panurette, and fried in deep fat.
Entrees de Poisson froid.— Cold dressed fish
entrees ; suitable also as luncheon, buffet, cold
collation, and ball supper dishes.
Petites Bouchees k la Suedoise. — Pastry crusts
filled with ragout of sweetbread, lobster, crayfish
tails and broiled bacon, top of bouchees sprinkled
with grated cheese, breadcrumbs and lobster
butter, and browned in oven.