400A. TURBOT A LA VATEL

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (14)

main components

a turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
turbot a la Parisienne (No. 398)
some Supreme sauce
green Ravigotte butter (No. 185)
two dozen oysters ↝ Oysters, raw [Shellfish]
some button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
thirty crayfish tails
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

garnish

fried smelts ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]
small fillets of soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
truffles
thin scallops of the red part of the tail of a lobster ↝ Lobster [Shellfish]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Prepare and dress a turbot according to the directions given for turbot a la Parisienne (No. 398).
When done, drain and place it on a dish.
Reduce the liquor in which it has been baked.
Incorporate the reduced liquor with some Supreme sauce.
Finish the sauce with green Ravigotte butter (No. 185).
Add two dozen oysters, some button mushrooms, and thirty crayfish tails, lemon-juice, and cayenne to the sauce.
Cover the turbot with this sauce.
Garnish it round with fried smelts (trussed with their tails in their mouths, previously boned and stuffed).
Add an inner row of small fillets of soles, which have been contisés, one-half with truffles, and the other with thin scallops of the red part of the tail of a lobster turned round, and simmered in a little butter in a sauta-pan.
Serve as usual some of the sauce in a boat.

Original Text

400A. TURBOT A LA VATEL.
PREPARE and dress a turbot according to the directions given for turbot a la Parisienne (No. 398); when done, drain and place it on a dish, reduce the liquor in which it has been baked, and incorpo-rate it with some Supreme sauce, finished with green Ravigotte butter (No. 185); add two dozen oysters, some button mushrooms, and thirty crayfish tails, lemon-juice, and cayenne. Cover the turbot with this sauce, and garnish it round with fried smelts—trussed with their tails in their mouths (and previously boned and stuffed), with an inner row of small fillets of soles, which have been contisés, one-half with truffles, and the other with thin scallops of the red part of the tail of a lobster turned round, and simmered in a little butter in a sauta-pan. Serve as usual some of the sauce in a boat.

Notes

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