406. FILLETS OF TURBOT A LA RAVIGOTTE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (6)

fillets of turbot as directed in No. 405 ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
some fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some white Ravigotte sauce (No. 20) ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (9)

Prepare the fillets of turbot as directed in No. 405.
Place them in a sauta-pan with some fresh butter.
Season with pepper and salt, and lemon-juice.
Ten minutes before dinner set them on a moderate fire.
When sufficiently simmered on one side, turn them carefully on the other, so as not to break them.
When done, drain the fillets on a napkin.
Dish them up, overlaying each other—so as to form a close circle.
Sauce them with some white Ravigotte sauce (No. 20).
Send to table.

Original Text

406. FILLETS OF TURBOT A LA RAVIGOTTE.
PREPARE the fillets of turbot as directed in No. 405, place them in a sauta-pan with some fresh butter, season with pepper and salt, and lemon-juice; ten minutes before dinner set them on a moderate fire, and when sufficiently simmered on one side, turn them care-fully on the other, so as not to break them; when done, drain the fillets on a napkin, and dish them up, overlaying each other—so as to form a close circle; sauce them with some white Ravigotte sauce (No. 20), and send to table.

Notes

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