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Personal Chef Recipes - by Mrs Beeton
FILLETS OF TURBOT A L'ITALIENNE.
| Ingredients: | The remains of cold turbot
Italian sauce. (See
Sauces.)
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| 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.
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| Time: | 5 minutes. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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