Fillet the turbot and press out nice pieces about three inches
long and two inches wide. The pieces that are left, put through
machine, with white of egg unbeaten, and press through a sieve.
Stir on ice — adding half cream and half milk, pepper, and salt —
and make into a mousse. Take to half cup fish mousse one
cup crab meat, pepper, and salt. Put one tablespoon of the crab
on each piece and roll. Egg down the centre lengthwise with white
of egg; decorate with a strip of truffle on it and a strip of Spanish
pepper✪ Stuffed Turbot with Crab a la Ericsson Hammond on each side. Steam in oven, in a pan with pepper, salt,
and sherry, for about eight to twelve minutes, according to heat
of the oven. Arrange on a foundation of rice with a hollandaise
sauce, for dinner or luncheon. Garnish with crab claws all around
and parsley.
Stuffed Turbot with Shrimps a la Gimo
Turbot farci de Crevettes, a la Gimo
Fillet the turbot; take two pieces and form in shape of a fish;
stuff with shrimp mousse — to one cup mousse take one cup shrimps
that have been cooked and ground through machine; flavor with
sherry, pepper, and salt. Stuff the fish; put the other pieces on top;
decorate with a shrimp mousse around; make a separation for the
head and decorate on a bias with alternate rows of mousse and
chopped truffles; make an eye of lemon and truffle. Put on a
buttered pan with little sherry; cook in oven — covered — sixteen to
eighteen minutes. Place on a hot platter, garnish with unpeeled
shrimps around, and parsley, with a newbourg sauce. [This dish
can be made large enough for eight to twelve people.] Serve for
dinner.
Turbot a la Marguerite
Fillet the turbot; roll about four inches around and two inches
long; put in a pan with sherry, fish broth, pepper, and salt; steam
for about twelve minutes — covered. Arrange on a platter; sprinkle
with chopped parsley with bordelaise sauce all around. Garnish
with parsley and lemon. Serve for luncheon or supper.
Baked Turbot ( Turbot cuit au four ) a la Gilbert Ledley
Fillet the turbot; form in shape of a fish — size according to the
number of people to be served; put on a buttered pan, egg on the
top; sprinkle with bread crumbs; put some pieces of butter on the
top of the fish, and sherry and water in the pan; put in oven to
bake. If the fish is large enough for eight to ten people, bake from
twenty-five to thirty-five minutes. Serve with the sauce made as
follows from the pan that the fish is baked in: Put a small table¬
spoon of flour in the pan; then add half cup of the fish broth made
from the bones of the turbot, a little squeeze of onion, pepper, salt,
and half cup tomato juice. Strain the gravy well through a fine
strainer and when ready to serve, add half cup of rich cream.
Some Rhine wine will improve this sauce immensely. Garnish
all around with tomatoes, lemon, and parsley. Serve for dinner.
Stuffed Turbot with Mousse of Lobster a la Alexandra
Turbot farci de Mousse de Homard, a la Alexandra ✪ Fried Turbot a la Montana
Page 115 · 7 recipe records on this page
Presented as published in 1918. 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
Fillet the turbot and press out nice pieces about three inches long and two inches wide. The pieces that are left, put through machine, with white of egg unbeaten, and press through a sieve. Stir on ice — adding half cream and half milk, pepper, and salt — and make into a mousse. Take to half cup fish mousse one cup crab meat, pepper, and salt. Put one tablespoon of the crab on each piece and roll. Egg down the centre lengthwise with white of egg; decorate with a strip of truffle on it and a strip of Spanish pepper on each side. Steam in oven, in a pan with pepper, salt, and sherry, for about eight to twelve minutes, according to heat of the oven. Arrange on a foundation of rice with a hollandaise sauce, for dinner or luncheon. Garnish with crab claws all around and parsley.
Stuffed Turbot with Shrimps a la Gimo Turbot farci de Crevettes, a la Gimo
Fillet the turbot; take two pieces and form in shape of a fish; stuff with shrimp mousse — to one cup mousse take one cup shrimps that have been cooked and ground through machine; flavor with sherry, pepper, and salt. Stuff the fish; put the other pieces on top; decorate with a shrimp mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles; make an eye of lemon and truffle. Put on a
buttered pan with little sherry; cook in oven — covered — sixteen to eighteen minutes. Place on a hot platter, garnish with unpeeled shrimps around, and parsley, with a newbourg sauce. [This dish can be made large enough for eight to twelve people.] Serve for dinner.
Turbot a la Marguerite
Fillet the turbot; roll about four inches around and two inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes — covered. Arrange on a platter; sprinkle with chopped parsley with bordelaise sauce all around. Garnish with parsley and lemon. Serve for luncheon or supper.
Baked Turbot ( Turbot cuit au four ) a la Gilbert Ledley
Fillet the turbot; form in shape of a fish — size according to the number of people to be served; put on a buttered pan, egg on the top; sprinkle with bread crumbs; put some pieces of butter on the top of the fish, and sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. Serve with the sauce made as follows from the pan that the fish is baked in: Put a small tablespoon of flour in the pan; then add half cup of the fish broth made from the bones of the turbot, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup of rich cream. Some Rhine wine will improve this sauce immensely. Garnish all around with tomatoes, lemon, and parsley. Serve for dinner.
Stuffed Turbot with Mousse of Lobster a la Alexandra
Turbot farci de Mousse de Homard, a la Alexandra
Records on this page
Stuffed Turbot with Crab a la Ericsson HammondBaked Turbot a la Gilbert LedleyTurbot with Spinach a la DigreFried Turbot a la MontanaStuffed Turbot with Shrimps a la GimoTurbot a la MargueriteStuffed Turbot with Mousse of Lobster a la Alexandra