409. FILLETS OF TURBOT A LA CARDINAL

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (7)

fillets of turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
Cardinal sauce (No. 18) ↝ Sauce, NFS [Dips, gravies, other sauces]
prawns or crayfish tails ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
prawns or crayfish tails
small quenelles of whiting
small quenelles of lobster
small button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]

Instructions (3)

Cut, dress, and dish up the fillets of turbot as directed in former cases.
Sauce them with some Cardinal sauce (No. 18).
Garnish the centre of the entrée with prawns or crayfish tails, small quenelles of whiting or lobster, and a few small button-mushrooms.

Original Text

409. FILLETS OF TURBOT A LA CARDINAL.
CUT, dress, and dish up the fillets of turbot as directed in former cases; sauce them with some Cardinal sauce (No. 18), and garnish the centre of the entrée with prawns or crayfish tails, small quenelles of whiting or lobster, and a few small button-mushrooms.
Fillets of turbot may be dressed in a variety of ways, according to the sauce or garnish used, from which accordingly the fillets de-rive their denomination; as for instance, a la Maître d'Hôtel, a la sauce Homard, or Lobster sauce, à la sauce aux Huîtres, or Oyster sauce, &c., &c., &c.

Notes

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