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.