Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 191

FISH
Turbot, to dress en gras, or in a rich fashion

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Put into a stewpan a small quantity of broth, several slices of veal, and an equal quantity of ham, a little cayenne, and a bunch of sweet-herbs. Let it stew over a very slow stove, and add a glass of champagne. When this is completely done, serve it with any of the sauces, named in the article Sauces, added to its own.

The Lady's Own Cookery Book, and New Dinner-Table Directory;

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