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Personal Chef Recipe FILLETS OF TURBOT A L'ITALIENNE.
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BOILED SOLES.
SOLE OR COD PIE.
SOLES WITH CREAM SAUCE.
FILLETED SOLES A L'ITALIENNE.
FRICASSEED SOLES.
FRIED SOLES.
SOLES WITH MUSHROOMS.
SPRATS FRIED IN BATTER.
BAKED STURGEON.
ROAST STURGEON.
MATELOT OF TENCH.
TENCH STEWED WITH WINE.
STEWED TROUT.
BOILED TURBOT.
BAKED FILLETS OF TURBOT.
FILLETS OF TURBOT A L'ITALIENNE.
TURBOT A LA CREME.
TURBOT AU GRATIN.
BOILED WHITING.
BROILED WHITING.
FRIED WHITING.
WHITING AU GRATIN, or BAKED WHITING.
TO DRESS WHITEBAIT.
FISH PIE, WITH TENCH AND EELS.
FISH SCALLOP.
FISH SCALLOP.
ANCHOVY SAUCE FOR FISH.
APPLE SAUCE FOR GEESE, PORK, &c.
BROWN APPLE SAUCE.
ASPARAGUS SAUCE.
ASPIC, or ORNAMENTAL SAVOURY JELLY.

Personal Chef Recipes - by Mrs Beeton

FILLETS OF TURBOT A L'ITALIENNE.

Ingredients:The remains of cold turbot
Italian sauce. (See Sauces.)
Method: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.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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