Fillet the turbot and cut in pieces two and a half inches long by
two inches wide; stuff with lobster mousse; roll; egg the fillets in
the centre; then put a row of chopped truffles lengthwise on top of
the row; put on a buttered pan with some sherry, pepper, and salt✪ Stuffed Turbot with Mousse of Lobster a la Alexandra;
cook in the oven from eight to ten minutes — well covered. Arrange
on a rice foundation with a newbourg, hollandaise, bearnaise, or
lobster sauce in the centre. [If with lobster sauce, garnish with the
claws all around.] Serve as fish entree for luncheon or dinner.
Lobster Mousse. One cup ground lobster, one cup mousse of
salmon colored the lobster shade; flavor with sherry, pepper, and
salt.
80
THE SWEDISH, FRENCH,
Turbot a la Sauterne
Cut the turbot three or four inches long and two inches wide;
then roll. Put on a buttered pan with some sherry, pepper, and
salt; cook in oven from eight to ten minutes — well covered. Cover
with a thick sauterne sauce and then with a strip of Spanish pepper✪ Turbot a la Sauterne,
lengthwise. Arrange on a green foundation with hollandaise sauce
in the centre. Garnish with parsley. Entree for dinner or luncheon.
Fried Turbot ( Turbot frit) a la Montana
Fillet the turbot; press very thin; cut in individual large diamond
shapes; dip in egg and bread crumbs, fry in very hot fat from two
to three minutes. When serving, dress in a crown around a pyra¬
mid of potatoes. Garnish with parsley and baskets of lemon filled
with tartare sauce all around. Fish dish for lunch or dinner.
Turbot a la John Ericsson
Fillet the turbot; cut in diamond shape; cover with mousse of
shrimp that has not been colored; decorate all around with mousse
that has been colored, shrimp color, put in the pan with some sherry,
pepperl and salt; cook eight minutes — covered. Serve on a rice
foundation with matelote sauce in the centre; garnish with shrimps
all around.
Stuffed Turbot with Crab a la Gimo
Turbot farci de Crabe, a la Gimo
Fillet the turbot; take two pieces and form in shape of a fish;
stuff with crab mousse — to one half cup shrimp mousse take two
cups crab meat that has been flavored with onion, sherry, pep¬
per, and salt. Stuff the fish; put the other piece of turbot
on top; decorate with shrimp mousse around; make a sep¬
aration for the head and decorate on a bias; make an eye of
lemon and truffle. Put on a buttered pan with little sherry; cook
in oven — covered — -sixteen to eighteen minutes. Arrange on a
platter; garnish with crab claws around and parsley, serve with
a newbourg sauce, as entree for luncheon or dinner.
Turbot a la Europeenne
Scrape and clean turbots well. [Fillet and cut in thick square
pieces]. Dip in egg, then in bread crumbs, and fry in hot fat;
sprinkle with pepper✪ Stuffed Turbot with Crab a la Gimo and salt while frying. When done arrange
on a paper doily. Garnish with lemon and parsley. Serve very
hot with cucumber tomato salad. Fish dish for lunch or dinner.
AMERICAN COOK BOOK
Stuffed Turbot with Mousse of Salmon a la Henrietta
Turbot farci de Mousse de Saumon, a la Henrietta ✪ Stuffed Turbot with Mousse of Salmon a la Henrietta
Page 116 · 6 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 cut in pieces two and a half inches long by two inches wide; stuff with lobster mousse; roll; egg the fillets in the centre; then put a row of chopped truffles lengthwise on top of the row; put on a buttered pan with some sherry, pepper, and salt; cook in the oven from eight to ten minutes — well covered. Arrange on a rice foundation with a newbourg, hollandaise, bearnaise, or lobster sauce in the centre. [If with lobster sauce, garnish with the claws all around.] Serve as fish entree for luncheon or dinner.
Lobster Mousse. One cup ground lobster, one cup mousse of salmon colored the lobster shade; flavor with sherry, pepper, and salt.
Turbot a la Sauterne
Cut the turbot three or four inches long and two inches wide; then roll. Put on a buttered pan with some sherry, pepper, and salt; cook in oven from eight to ten minutes — well covered. Cover with a thick sauterne sauce and then with a strip of Spanish pepper, lengthwise. Arrange on a green foundation with hollandaise sauce in the centre. Garnish with parsley. Entree for dinner or luncheon.
Fried Turbot ( Turbot frit) a la Montana
Fillet the turbot; press very thin; cut in individual large diamond shapes; dip in egg and bread crumbs, fry in very hot fat from two to three minutes. When serving, dress in a crown around a pyra¬ mid of potatoes. Garnish with parsley and baskets of lemon filled with tartare sauce all around. Fish dish for lunch or dinner.
Turbot a la John Ericsson
Fillet the turbot; cut in diamond shape; cover with mousse of shrimp that has not been colored; decorate all around with mousse that has been colored, shrimp color, put in the pan with some sherry, pepper and salt; cook eight minutes — covered. Serve on a rice foundation with matelote sauce in the centre; garnish with shrimps all around.
Stuffed Turbot with Crab a la Gimo
Turbot farci de Crabe, a la Gimo
Fillet the turbot; take two pieces and form in shape of a fish; stuff with crab mousse — to one half cup shrimp mousse take two cups crab meat that has been flavored with onion, sherry, pepper, and salt. Stuff the fish; put the other piece of turbot on top; decorate with shrimp mousse around; make a separation for the head and decorate on a bias; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — -sixteen to eighteen minutes. Arrange on a platter; garnish with crab claws around and parsley, serve with a newbourg sauce, as entree for luncheon or dinner.
Turbot a la Europeenne
Scrape and clean turbots well. [Fillet and cut in thick square pieces]. Dip in egg, then in bread crumbs, and fry in hot fat; sprinkle with pepper and salt while frying. When done arrange on a paper doily. Garnish with lemon and parsley. Serve very hot with cucumber tomato salad. Fish dish for lunch or dinner.
Stuffed Turbot with Mousse of Salmon a la Henrietta Turbot farci de Mousse de Saumon, a la Henrietta
Records on this page
Turbot with Spinach a la DigreFried Turbot a la MontanaStuffed Turbot with Mousse of Lobster a la AlexandraTurbot a la SauterneStuffed Turbot with Crab a la GimoStuffed Turbot with Mousse of Salmon a la Henrietta