Mayonnaise of Stuffed Turbot from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Clean and wash a nice fresh turbot in cold salt and water, remove the fillets from the bone, place the underneath fillets together on a buttered tin, masking the inside of the fillets about a quart...
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Ingredients
- filleted anchovies
- olives
- fish
- mayonnaise sauce
- aspic jelly
- prawns
- french gherkins
- red chillies
- essence of anchovy
- cayenne
- cooked lobster
- panard
- raw white
- carmine
- raw yolks of eggs
- cold salt
- fresh turbot
- lobster
- water
- buttered paper
- fish with strained lemon juice
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