Tourte of Whitings, a la Dauphine

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (11)
  1. Fillet the four large fresh whitings.
  2. Set one-half of the fillets aside on a plate in a cool place.
  3. With the remaining fillets, prepare some quenelle forcemeat (No. 245).
  4. When the forcemeat is finished, gather it up in a basin.
  5. Mould the forcemeat with dessert-spoons into quenelles.
  6. Trim the four remaining fillets (from the initial 4, after filleting).
  7. Cut each trimmed fillet in two, transversely.
  8. Pare off the angles of these fillet pieces.
  9. Decorate or compass them in the manner following:
  10. Place a fillet piece lengthways upon the edge of the kitchen table.
  11. Make incisions across the fillet piece with a knife, cutting down in a slanting direction.
Original Text
TOURTE* OF WHITINGs, A LA DAUPHINE. PROcURE four large fresh whitings, fillet them, and set one-half aside on a plate in a cool place; with the remainder prepare some quenelle forcemeat (No. 245), which when finished, gather up in a basin, and mould with dessert-spoons into quenelles. Trim the four remaining fillets, cut each in two, transversely, and after paring off the angles, decorate or compass them in manner following: Place the fillet lengthways upon the edge of the kitchen table, then make incisions across with a knife, cutting down in a slanting direction, * Directions for making this kind of Tourte will be found in that part of the work which Treats of Puff-pastry.
Notes
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