Mayonnaise of Stuffed Turbot

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
15.0 – 18.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the turbot
Lobster Farce
Instructions (16)
  1. Clean and wash a nice fresh turbot in cold salt and water.
  2. Remove the fillets from the bone.
  3. Place the underneath fillets together on a buttered tin.
  4. Mask the inside of the fillets about a quarter of an inch thick with lobster farce.
  5. Lay the top fillets on top, pressing them as closely together as possible to present a natural appearance.
  6. Sprinkle the fish with strained lemon juice.
  7. Place a buttered paper over it.
  8. Cook it in a moderate oven, allowing twenty-five to thirty minutes for a fish large enough for fifteen to eighteen persons.
  9. When cooked put it aside to cool.
  10. Dish it when cold in the dish it is to be served in.
  11. Mask it all over with very stiff mayonnaise sauce.
  12. Smooth this with a very palette knife.
  13. Garnish with filleted anchovies, turned and farced olives, strips of French gherkins and of red chillies.
  14. Ornament the sides of the dish with prettily cut little blocks of aspic jelly and large prawns or slices of cooked lobster.
Lobster Farce
  1. Pound six ounces of cooked lobster till quite smooth.
  2. Then mix to it three ounces of [lobster farce].
Original Text
Mayonnaise of Stuffed Turbot. (Turbot farci en mayonnaise.) Clean and wash a nice fresh turbot in cold salt and water, remove the fillets from the bone, place the underneath fillets together on a buttered tin, masking the inside of the fillets about a quarter of an inch thick with lobster farce as below, and on this lay the top fillets, pressing them as closely together as possible to present a natural appearance. Sprinkle the fish with strained lemon juice, place a buttered paper over it, and cook it in a moderate oven, allowing twenty-five to thirty minutes for a fish large enough for fifteen to eighteen persons. When cooked put it aside to cool. Dish it when cold in the dish it is to be served in, mask it all over with very stiff mayonnaise sauce, smooth this with a very palette knife and garnish with filleted anchovies, turned and farced olives, strips of French gherkins and of red chillies. Ornament the sides of the dish with prettily cut little blocks of aspic jelly and large prawns or slices of cooked lobster. This dish is excellent both for a dinner or a ball supper. Lobster Farce for Turbot.—Pound six ounces of cooked lobster till quite smooth, then mix to it three ounces of
Notes
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