405. FILLETS OF TURBOT A L'INDIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Cut a small turbot into neatly-trimmed fillets or scallops.
  2. Set them carefully in a deep sautapan with a little fresh butter, and two spoonfuls of Captain White's curry paste.
  3. Put the lid on the sautapan, and place it on a slow fire, or in the oven, to simmer gently for twenty minutes.
  4. Then take it out, and add thereto some Velouté sauce (No. 2), and set the whole to boil together a few minutes on the stove.
  5. Then dish up the fillets, one overlaying the other —in a circle.
  6. Pass the sauce through a tammy, make it hot, and mix in a pat of butter.
  7. Mask the fillets with the sauce, and serve.
Original Text
405. FILLETS OF TURBOT A L'INDIENNE. CUT a small turbot into neatly-trimmed fillets or scallops, set them carefully in a deep sautapan with a little fresh butter, and two spoonfuls of Captain White's curry paste; put the lid on the sautapan, and place it on a slow fire, or in the oven, to simmer gently for twenty minutes; then take it out, and add thereto some Velouté sauce (No. 2), and set the whole to boil together a few mi-nutes on the stove; then dish up the fillets, one overlaying the other —in a circle; pass the sauce through a tammy, make it hot, and mix in a pat of butter; mask the fillets with the sauce, and serve.
Notes
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