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Turbotin Fermière

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 4 ingredients

  1. two lbs. moisten
  2. two-thirds pint of excellent red wine
  3. one-half oz. of butter
  4. three oz. of minced mushrooms

Cook safely

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

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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. Sprinkle on the bottom of a buttered tray two minced shallots, a few roundels of carrot and onion, some parsley stalks, thyme, and bay.
  2. Lay the chicken-turbot on these aromatics, and season moderately.
  3. For a fish weighing two lbs.
  4. moisten with two-thirds pint of excellent red wine;
  5. add one-half oz.
  6. of butter, cut into small pieces, and poach gently, taking care to baste frequently.
  7. Meantime toss three oz.
  8. of minced mushrooms in three oz.
  9. of butter.
  10. When the turbot is ready, drain it;
  11. dish it;
  12. surround it with the tossed mushrooms, and keep it hot.
  13. Strain the cooking-liquor into a vegetable-pan, and reduce it to half.
  14. Thicken it with a piece of manied butter the size of a walnut;
  15. add three oz.
  16. of butter;
  17. pour this sauce over the chicken-turbot and its garnish, and set to glaze quickly.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve
  • Colander
  • 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.