398. TURBOT A LA PARISIENNE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (12)

a turbot weighing about 4 lbs. ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a layer of quenelle forcemeat of whiting, mixed with a spoonful of chopped fine herbs, inside
a spoonful of chopped fine herbs
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bottle of French white wine ↝ Wine, white [Wine]
some essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
oyster liquor ↝ Oysters, raw [Shellfish]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a buttered paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (2)

Choose a turbot weighing about 4 lbs.; trim the fins off close, make an incision in the back from head to tail, and, inserting the knife on either side, detach the fish from the bone right up to the fins; then cut the backbone through close to the head and tail, and carefully separate the under part of the fish from the bone so as not to run the knife through; bone the turbot in this manner, wipe it with a clean cloth, season it inside with a little pepper and salt, and spread a layer of quenelle forcemeat of whiting, mixed with a spoonful of chopped fine herbs, inside.
Then butter a large baking-sheet, and place the turbot upon it, with the white side uppermost; moisten with a bottle of French white wine, some essence of mushrooms, and oyster liquor; season with a little pepper and salt, place a buttered paper over the whole, and set the fish to boil on the stove; next put

Original Text

398. TURBOT A LA PARISIENNE.
CHOOSE a turbot weighing about 4 lbs.; trim the fins off close, make an incision in the back from head to tail, and, inserting the knife on either side, detach the fish from the bone right up to the fins; then cut the backbone through close to the head and tail, and carefully separate the under part of the fish from the bone so as not to run the knife through; bone the turbot in this manner, wipe it with a clean cloth, season it inside with a little pepper and salt, and spread a layer of quenelle forcemeat of whiting, mixed with a spoonful of chopped fine herbs, inside. Then butter a large baking-sheet, and place the turbot upon it, with the white side uppermost; moisten with a bottle of French white wine, some essence of mushrooms, and oyster liquor; season with a little pepper and salt, place a buttered paper over the whole, and set the fish to boil on the stove; next put

Notes

—