Page:Mrs Beeton's Book of Household Management.djvu/463

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hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated browned breadcrumbs, and place small pieces of butter on the top. Brown it in the oven or with a salamander.

Time.—Altogether, ½ an hour. Seasonable at any time.

684.—TURBOT WITH WINE, PAUPIETTES OF. (Fr.Paupiettes de Turbot au Vin Blanc.)

Ingredients.—2 to 3 lb. of turbot, ½ a lb. of whiting forcemeat, (No. 415), 1 shallot, a sprig of parsley, 6 preserved mushrooms, 3 to 4 ozs. of butter, 2 small glasses of Chablis or Sauterne, 1½ gills of stock, ½ a pint of Velouté Allemande sauce, ½ a gill of double cream, ½ a lemon, pepper and salt.

Method.—Remove the fillets from the bones of the fish, pare off the white and the black skin, flatten each piece with a wet cutlet-bat, and cut into convenient and even-sized fillets about the same size as fillets of soles. Flatten each fillet again, trim neatly and season with pepper and salt. Chop very finely the peeled shallot, the parsley and the mushrooms, and mix these with the forcemeat; spread the mixture on one side of each prepared fillet, and roll up neatly. Butter some strips of white paper, and roll up each fillet in paper. Arrange the fillets in an upright position in a deep sauté-pan, containing about 3 ozs. of melted butter; place the lid on the pan, cook for a few minutes in the oven; then add the wine and the stock, and finish cooking in the oven until done. Baste occasionally with the liquor. As soon as the fillets are done take them up, remove the paper bands, dish up in a pyramidal form. and keep them hot. Add the white sauce to reduce well, strain, and finish with cream. Add a few drops of lemon-juice, pour over the fish, and serve hot.

Time.—To cook, about 20 minutes. Average Cost, 5s. 6d. to 6s. 6d. Sufficient for 8 or 9 persons. Seasonable at any time.


Ingredients.—Flounders, plaice, soles, perch or tench, parsley, salt, pepper.

Method.—Any of the above-named fish will be found suitable. Wash and clean the fish into a stewpan with just sufficient cold water to cover it, add a small bunch of parsley and salt to taste. Cook gently until done, then transfer the fish carefully to a deep dish or tureen, sprinkle over it 1 teaspoonful of finely-chopped parsley, strain and add the liquor, then serve. Brown bread and butter should be handed round.