407. FILLETS OF TURBOT A LA VERTRE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. Prepare the fillets as for the previous entrée, and dish them up in a similar manner; fill the centre with thirty crayfish tails, pour some sauce a la Ravigotte (No. 21), over the fillets, and serve.
Original Text
407. FILLETS OF TURBOT A LA VERTRE. PREPARE the fillets as for the previous entrée, and dish them up in a similar manner; fill the centre with thirty crayfish tails, pour some sauce a la Ravigotte (No. 21), over the fillets, and serve.
Notes
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