From: The Thorough Good Cook
Fish: 26. Vol-au-vent d?Escalopes de Turbot au Bon Beurre.
A long name, suited only for the bill-of fare at a very "smart" dinner party
. In plain English
it is scallops of turbot
on puff' paste.
This is an excellent entree
. Be particular to skin
of the turbot when returned from table
, as directed in No. 23
. Cut them in scallops and put them into a stew
, well covered, to prevent their getting dry
. With regard to the sauce
, take six spoonfuls of "turned" sauce which reduce
with two spoonfuls of broth
. When the sauce is reduced, thicken it with the yolks of two eggs
, and refine it with at least a quarter of a pound of the best butter
. If you should have any thick cream
, introduce a little, as it will make the sauce mellower
. Lastly, season
well; put the scallops with the sauce, keep them hot, and send up the whole to table in a vol-au-vent.