Turban of Fish à la Moderne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the fillets of two ordinary sized soles, bat them out, and trim and cut them into lengths to suit your mould (any rather deep round mould, curved and indented on the top, will do), season with...
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Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Mold
Ingredients
- lobster farce
- water
- button mushrooms
- mushrooms
- salt
- truffle
- butter
- buttered paper
- lemon juice
- herbs
- oyster liquor
- onions
- fish
- truffles
- oysters
- shrimps
- eggs
- paste
- lobster
- bechamel sauce
- cayenne
- panard
- cooked lobster
- white wine
- cream
- flour
- peppercorns
- cold water
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