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Turbotin Bonne Femme

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. two and one-half lbs. sprinkle
  2. one dessertspoonful of chopped shallots
  3. one pinch of concassed parsley
  4. three oz. of minced mushrooms
  5. one-third pint of white wine
  6. one-third pint of fish fumet
  7. three tablespoonfuls of fish velouté
  8. three oz. of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. For a chicken-turbot weighing from two to two and one-half lbs.
  2. sprinkle on the bottom of a buttered tray one dessertspoonful of chopped shallots, one pinch of concassed parsley, and three oz.
  3. of minced mushrooms.
  4. Cut the chicken-turbot in the back, and partly separate the fillets from the bone;
  5. lay it on the tray, and moisten with one-third pint of white wine and one-third pint of fish fumet.
  6. Cook gently in the oven, and baste frequently the while.
  7. When the chicken-turbot is cooked, dish it and keep it hot.
  8. Pour the cooking-liquor into a sautépan;
  9. reduce it to half, and add three tablespoonfuls of fish velouté and three oz.
  10. of butter.
  11. Cover the fish with this sauce and the garnish, and glaze quickly.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board
  • Pastry brush
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.