400. TURBOT A LA CAREME

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

a turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
Dutch sauce
Supreme sauce
lobster butter ↝ Lobster [Shellfish]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
groups of fine large crayfish ↝ Crayfish, cooked [Shellfish]
quenelles of whiting coloured with some green Ravigotte (No. 185) ↝ Egg, white only, raw [Eggs and omelets]

Instructions (7)

Prepare a turbot according to the foregoing directions, omitting the garlic.
When it is done, reduce the liquor and incorporate it in a sufficient quantity of Dutch sauce, having Supreme sauce for its foundation.
Add some lobster butter, cayenne, and lemon-juice.
Work the sauce well together over the fire, and pour it round the turbot.
Glaze the fish lightly.
Garnish it with groups of fine large crayfish and quenelles of whiting coloured with some green Ravigotte (No. 185).
Serve the remainder of the sauce in a boat.

Original Text

400. TURBOT A LA CAREME.
PREPARE a turbot according to the foregoing directions, omitting the garlic; when it is done, reduce the liquor and incorporate it in a sufficient quantity of Dutch sauce, having Supreme sauce for its foundation; add some lobster butter, cayenne, and lemon-juice; work the sauce well together over the fire, and pour it round the turbot; glaze the fish lightly, garnish it with groups of fine large crayfish and quenelles of whiting coloured with some green Ravigotte (No. 185). Serve the remainder of the sauce in a boat.

Notes

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