Turban of Fish à la Moderne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Turban
Garnish
Instructions (13)
  1. Take the fillets of two ordinary sized soles, bat them out, and trim and cut them into lengths to suit your mould (any rather deep round mould, curved and indented on the top, will do).
  2. Season with a little lemon juice and salt.
  3. Well sprinkle half of them on one side with chopped truffle.
  4. Butter the mould, and paper it with a buttered paper.
  5. Arrange the fillets alternately and slantingly round the mould.
  6. Put over these the lobster farce given below about an inch thick.
  7. Smooth this inside, with a spoon heated by dipping it in boiling water.
  8. Press the farce well on to the fillets.
  9. Fill up the centre with the ragout.
  10. Cover this over with more of the farce, and smooth it over.
  11. Place the mould in a stewpan on a fold or two of paper with sufficient boiling water to reach half way up the mould.
  12. Let the water re-boil, then draw the pot to the side of the stove, put on the lid, and let the turban steam for about three quarters of an hour.
  13. Turn out on a dish, pour the sauce round the base, garnish round the bottom and the top with button mushrooms, and little quenelles in the shape of mushrooms made from the farce.
Original Text
Turban of Fish à la Moderne. (Turban de Poisson à la Moderne.) Take the fillets of two ordinary sized soles, bat them out, and trim and cut them into lengths to suit your mould (any rather deep round mould, curved and indented on the top, will do); season with a little lemon juice and salt, and well sprinkle half of them on one side with chopped truffle. Butter the mould, and paper it with a buttered paper; arrange the fillets alternately and slantingly round the mould, put over these the lobster farce given below about an inch thick, smooth this inside, with a spoon heated by dipping it in boiling water, and press the farce well on to the fillets, fill up the centre with the ragout, cover this over with more of the farce, and smooth it over. Place the mould in a stewpan on a fold or two of paper with sufficient boiling water to reach half way up the mould. Let the water re-boil, then draw the pot to the side of the stove, put on the lid, and let the turban steam for about three quarters of an hour. Turn out on a dish, pour the sauce round the base, garnish round the bottom and the top with button mushrooms, and little quenelles in the shape of mushrooms made from the farce.
Notes
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