Vol-au-vent d'Escalopes de Turbot au Bon Beurre (thing)
|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 of dessert. Be particular to skin the fillets of the turbot when returned from table, as directed in No. 23. Cut them in scallops and put them into a stew-pan, 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.