404. TURBOT A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

For preparing the turbot

a turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
some reduced Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
hog's lard

For the sauce

the liquor in which the turbot has been baked
some Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a pat of anchovy butter ↝ Fish, anchovy [Fish]
some green Ravigotte ↝ Green beans, raw [String beans]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

For garnishing

quenelles of whiting ↝ Egg, white only, raw [Eggs and omelets]
one half of which must be coloured with lobster-coral ↝ Lobster [Shellfish]
the other with some black truffles chopped very fine, and mixed in the quenelle force-meat previously to their being shaped

Instructions (16)

Prepare a turbot as for Matelotte Normande (No. 402), drain it, and set it on a dish to cool.
Spread it over on both sides with some reduced Allemande sauce.
Shake some fine bread-crumbs over this.
Dip it in some eggs seasoned with a little salt.
Wrap it up in a dish for the purpose.
Bread-crumb it over again thoroughly.
About twenty minutes before dinner, place the turbot on a wire receiver.
Fry it in a convenient-sized pan, containing some clear hog's lard, heated to a proper degree.
As soon as the coating on the turbot is coloured of a very light brown colour, take the fish out of the fat on to a cloth.
Press it lightly with a clean napkin, in order to absorb any grease there may be on it.
Place it on a baking-sheet, and keep it in the hot closet till required to be dished up.
Put the turbot then on a dish, and pour round the following sauce:—
Reduce the liquor in which the turbot has been baked, and add to it some Allemande sauce.
Mix in a pat of anchovy butter, some green Ravigotte, lemon-juice, and cayenne.
Garnish round with quenelles of whiting shaped with two dessert-spoons, one half of which must be coloured with lobster-coral, and the other with some black truffles chopped very fine, and mixed in the quenelle force-meat previously to their being shaped.
Send to table some of the sauce as usual in a boat.

Original Text

404. TURBOT A LA MARECHALE.
PREPARE a turbot as for Matelotte Normande (No. 402), drain it, and set it on a dish to cool; then spread it over on both sides with some reduced Allemande sauce; shake some fine bread-crumbs over this, and after dipping it in some eggs seasoned with a little salt, and wrapped up in a dish for the purpose, bread-crumb it over again thoroughly. About twenty minutes before dinner, place the turbot on a wire receiver, and fry it in a convenient-sized pan, containing some clear hog's lard, heated to a proper degree. As soon as the coating on the turbot is coloured of a very light brown colour, take the fish out of the fat on to a cloth, press it lightly with a clean napkin, in order to absorb any grease there may be on it, and placing it on a baking-sheet, keep it in the hot closet till required to be dished up, put the turbot then on a dish, and pour round the following sauce:—
Reduce the liquor in which the turbot has been baked, and add to it some Allemande sauce, and mix in a pat of anchovy butter, some green Ravigotte, lemon-juice, and cayenne. Next garnish round with quenelles of whiting shaped with two dessert-spoons, one half of which must be coloured with lobster-coral, and the other with some black truffles chopped very fine, and mixed in the quenelle force-meat previously to their being shaped. Send to table some of the sauce as usual in a boat.

Notes

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