402. TURBOT AS MATELOTTE NORMANDE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

a small plump turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
directions given for dressing a turbot a la Parisienne (No. 398)
Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
two pats of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
two dozen button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
the same quantity of blanched oysters or muscles ↝ Oysters, raw [Shellfish]
the same quantity of blanched oysters or muscles
an equal proportion of very small quenelles of whiting
some trimmed large crayfish ↝ Crayfish, cooked [Shellfish]
glazed croûtons of fried bread ↝ Bread, dough, fried [Yeast breads]

Instructions (7)

Prepare a small plump turbot, in every respect according to the directions given for dressing a turbot a la Parisienne (No. 398).
When done, drain and place it on a dish.
Reduce the liquor.
Add to it some Allemande sauce, in which mix two pats of butter, some chopped and blanched parsley, the juice of a lemon, and a little cayenne.
Work the sauce well together on the fire.
Then add two dozen button-mushrooms, the same quantity of blanched oysters or muscles, and an equal proportion of very small quenelles of whiting.
Cover the turbot with the sauce, and garnish it round with some trimmed large crayfish and glazed croûtons of fried bread.

Original Text

402. TURBOT AS MATELOTTE NORMANDE.
PREPARE a small plump turbot, in every respect according to the directions given for dressing a turbot a la Parisienne (No. 398); when done, drain and place it on a dish; reduce the liquor, add to it some Allemande sauce, in which mix two pats of butter, some chopped and blanched parsley, the juice of a lemon, and a little cayenne; work the sauce well together on the fire, and then add two dozen button-mushrooms, the same quantity of blanched oysters or muscles, and an equal proportion of very small quenelles of whiting; cover the turbot with the sauce, and garnish it round with some trimmed large crayfish and glazed croûtons of fried bread.

Notes

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