FILLETS OF TURBOT A L'ITALIENNE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 5 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Clear the fish carefully from the bone, and take away all skin, which gives an unpleasant flavour to the sauce.
  2. Make the sauce hot, lay in the fish to warm through, but do not let it boil.
  3. Garnish with croutons.
Original Text
FILLETS OF TURBOT A L'ITALIENNE. 340. INGREDIENTS.—The remains of cold turbot, Italian sauce. (See Sauces.) Mode.—Clear the fish carefully from the bone, and take away all skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croutons. Time.—5 minutes. Seasonable all the year. THE ANCIENT ROMANS' ESTIMATE OF TURBOT.—As this luxurious people compared soles to partridges, and sturgeons to peacocks, so they found a resemblance to the turbot in the pheasant. In the time of Domitian, it is said one was taken of such dimensions as to require, in the imperial kitchen, a new stove to be erected, and a new dish to be made for it, in order that it might be cooked and served whole: not even imperial Rome could furnish a stove or a dish large enough for the monstrous animal. Where it was caught, we are not aware; but the turbot of the Adriatic Sea held a high rank in the "Eternal City."
Notes
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