rich, and gelatinous. It is an expensive fish, |
and sold by size instead of weight. It will
keep for a day or even two if lightly salted.
The thick part of the fins and the gelatinous ,
skin are the parts of the fish most relished by I
epicures. The thick slices from the middle j
of the back are the best parts. In preparing
a turbot for dressing great care is necessary.
First empty the fish, and cleanse the inside.
Eub a little salt over the outside, as this will '
help to remove the slime, then wash the turbot
in several waters. Dry it with a cloth, and
rub it all over with a cut lemon to make it
white. On no account cut off the fins. Make
an incision down the thickest part of the middle
of the back, that is the dark side of the fish, in
order to keep the skin on the white side from
cracking. Any unsightly red spots on the
under side may be removed by rubbing them
with salt and lemon- juice. A turbot is usually
served the white side uppermost. Some cooks
have an idea that the best slices are to be found
on the dark side, and therefore serve it back
upwards. When this is done the fish is usually
garnished. Turbot is at the best from April to
September. Moderate-sized fish are the best.
Turbot (a la Bechamel). — This is a
favourite method of dressing the remains of
boiled turbot. Remove the flesh from the
bones while it is still warm if possible, divide
it into convenient-sized pieces, and take away
all the skin. Put a pint of milk or cream, or
equal parts of either milk and white stock or
milk <ind cream, into a stewpan with a strip of
thin lemon-rind, a finely-minced shallot, six
peppercorns, and half a tea-spoonful of salt.
Let it boil for ten minutes, then strain and
thicken it with a large table-spoonful of flour
mixed smoothly with a little cream or butter.
Stir the sauce over a gentle fire for five minutes,
put in the slices of fish, and when they are
quite hot turn the whole preparation upon a
hot dish. A few oysters may be added to the
sauce if liked, and if milk only is used, the
sauce may be made richer by adding the yolks
of two eggs mixed with a little cream. If this
is done, care must be taken not to let the sauce
boil after the eggs are added. Garnish the
dish with sliced lemon and parsley✪ Turbot (a la Bechamel), or with
potato croquettes or toasted sippets. Time,
three or four minutes to heat the fish in the
sauce. Suflicient, a pound of cold turbot and
the third of a pint of sauce for two persons.
Turbot (a la Creme).— Take the flesh from
the remains of a boiled turbot, free it from
bones and skin, and divide it into neat pieces,
season with a little salt, pepper, and grated
nutmeg, pour on it the grated juice of a
lemon, and let it lie for an hour. Siumier half
a pint of new milk with a strip of lemon-rind
and a bay-leaf till it is pleasantly flavoirred.
Strain it over the fish, and let it heat gently.
Beat the yolks of two eggs, and mix them
smoothly with a table-spoonful of flour and
half a pint of thick cream. Stir this carefully
into the sauce, let it get quite hot, but on no
account allow it to boil. Serve immediately.
Time, a few minutes to heat the fish in the
sauce. Suflicient, a pound of fish for one or
two persons.
✪ Turbot (a la Creme)
Page 2042 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
rich, and gelatinous. It is an expensive fish, | and sold by size instead of weight. It will keep for a day or even two if lightly salted. The thick part of the fins and the gelatinous , skin are the parts of the fish most relished by I epicures. The thick slices from the middle j of the back are the best parts. In preparing a turbot for dressing great care is necessary. First empty the fish, and cleanse the inside. Rub a little salt over the outside, as this will ' help to remove the slime, then wash the turbot in several waters. Dry it with a cloth, and rub it all over with a cut lemon to make it white. On no account cut off the fins. Make an incision down the thickest part of the middle of the back, that is the dark side of the fish, in order to keep the skin on the white side from cracking. Any unsightly red spots on the under side may be removed by rubbing them with salt and lemon- juice. A turbot is usually served the white side uppermost. Some cooks have an idea that the best slices are to be found on the dark side, and therefore serve it back upwards. When this is done the fish is usually garnished. Turbot is at the best from April to September. Moderate-sized fish are the best.
Turbot (a la Bechamel). — This is a favourite method of dressing the remains of boiled turbot. Remove the flesh from the bones while it is still warm if possible, divide it into convenient-sized pieces, and take away all the skin. Put a pint of milk or cream, or equal parts of either milk and white stock or milk <ind cream, into a stewpan with a strip of thin lemon-rind, a finely-minced shallot, six peppercorns, and half a tea-spoonful of salt. Let it boil for ten minutes, then strain and thicken it with a large table-spoonful of flour mixed smoothly with a little cream or butter. Stir the sauce over a gentle fire for five minutes, put in the slices of fish, and when they are quite hot turn the whole preparation upon a hot dish. A few oysters may be added to the sauce if liked, and if milk only is used, the sauce may be made richer by adding the yolks of two eggs mixed with a little cream. If this is done, care must be taken not to let the sauce boil after the eggs are added. Garnish the dish with sliced lemon and parsley, or with potato croquettes or toasted sippets. Time, three or four minutes to heat the fish in the sauce. Suflicient, a pound of cold turbot and the third of a pint of sauce for two persons.
Turbot (a la Creme).— Take the flesh from the remains of a boiled turbot, free it from bones and skin, and divide it into neat pieces, season with a little salt, pepper, and grated nutmeg, pour on it the juice of a grated lemon, and let it lie for an hour. Simmer half a pint of new milk with a strip of lemon-rind and a bay-leaf till it is pleasantly flavoured. Strain it over the fish, and let it heat gently. Beat the yolks of two eggs, and mix them smoothly with a table-spoonful of flour and half a pint of thick cream. Stir this carefully into the sauce, let it get quite hot, but on no account allow it to boil. Serve immediately. Time, a few minutes to heat the fish in the sauce. Suflicient, a pound of fish for one or two persons.
Records on this page
Turbot (a la Bechamel)Turbot (a la Creme)Turbot (a la Creme Gratine)