408. FILLETS OF TURBOT A L'ITALIENNE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (4)

fillets of turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
brown Italian sauce (No. 12)
a pat of anchovy butter ↝ Fish, anchovy [Fish]
a teaspoonful of chopped capers ↝ Capers, canned [Spices and Herbs]

Instructions (2)

Prepare, dress, and dish up the fillets of turbot as in the previous case.
Sauce the entrée with some brown Italian sauce (No. 12), in which incorporate a pat of anchovy butter and a teaspoonful of chopped capers.

Original Text

408. FILLETS OF TURBOT A L'ITALIENNE.
PREPARE, dress, and dish up the fillets of turbot as in the previous case, and sauce the entrée with some brown Italian sauce (No. 12), in which incorporate a pat of anchovy butter and a teaspoonful of chopped capers.

Notes

—