The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of a royal palace to that of the humble cottage, are to be constructed and furnished / By Monsieur A. Soyer.

  • Soyer, Alexis, 1809-1858.
Date:
1852
Catalogue details

Licence: Public Domain Mark

Credit: The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of a royal palace to that of the humble cottage, are to be constructed and furnished / By Monsieur A. Soyer. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    No. 205. Turbot Sauce homard. Cook the turbot as before, then take an ounce of lobster spawn and pound it in a mortar with a quarter of a pound of fresh butter, rub it through a hair sieve with a wooden spoon upon a plate, have ready a pint of good melted butter nearly boiling, into which put the red butter, and season with a teaspoonful of essence of anchovy, a little Harvey sauce, cayenne pepper, and salt, then cut up the flesh of the lobster in dice and put in the sauce; serve it in a boat very hot. No. 206. Turbot a la ITollandaise. Cook the turbot as before, and dish without a napkin; then put the yolks of four eggs in a stewpan with half a pound of fresh butter, the juice of a lemon, half a teaspoon- ful of salt and a quarter of one of white pepper; set it over a slow fire stirring it the whole time quickly; when the butter is half melted take it off the fire for a few seconds, (still keeping it stirred), till the butter is quite melted, then place it again on the fire till it thickens, then add a quait of melted butter, stir it again on the fire, (but do not let it boil, or it would curdle and be useless), then pass it through a tammie into another stewpan, make it hot in the bain marie, stirring all the time pom it over the fish oi serve in a boat. The sauce must be rather sharp, add more seasoning if required. No. 207. Turbot d la Mazarine. Cook the fish as above, then have all the spawn from two fine hen lobsters; if not sufficient get some live spawn from the fishmonger’s, making altogether about two ounces, pound it well in the mortar and mix it with half a pound of fresh butter, rub it through a hair sieve, place it upon