Recipe or source entry
Turbot a la Normande
Prepare a turbot as directed in No. 192, and when dished up, put the liquor it has been baked in into a stewpan; boil it down to a fourth part of its original quantity, and add it to some white matelotte sauce, No. 87; pour this over the turbot; garnish round with heart-shaped or oval fried croutons of bread, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/turbot-normande.html- Legacy revision
8531e8373e9b- Source checksum
269b440631322d7c45d7e54755bf163817967230082db59673c14d05c3b9e537- Legacy text checksum
fa1b63f99f6aaf3d5eaf89b4343cb2d757cbd277ee8cb2ed7926f53d126bf6b7
Cite this page
Turbot a la Normande. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/turbot-normande.html