410. BRILL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

brill

sauces

Lobster sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
Shrimp sauce
Crayfish sauce
Anchovy sauce
Caper sauce ↝ Capers, canned [Spices and Herbs]
Dutch sauce
Oyster sauce ↝ Oyster sauce [Soy-based condiments]
Muscle sauce
Ravigotte sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (1)

This species of fish, bearing a great resemblance to turbot, may be dressed in every variety of form in which turbot is capable of being sent to table; it may also be stewed, plain boiled, with either Lobster, Shrimp, Crayfish, Anchovy, Caper, Dutch, Oyster, Muscle, or Ravigotte sauce.

Original Text

410. BRILL.
THIS species of fish, bearing a great resemblance to turbot, may be dressed in every variety of form in which turbot is capable of being sent to table; it may also be stewed, plain boiled, with either Lobster, Shrimp, Crayfish, Anchovy, Caper, Dutch, Oyster, Muscle, or Ravigotte sauce.

Notes

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