Chapter XIV · Fish · No. 930
Built upon: No. 823Sole à la Daumont
930—Turbotin Daumont
Proceed exactly as directed under “Sole Daumont” (No. 823, Sole à la Daumont), taking into account the size of the fish, and increasing the sauce and the garnishing ingredients accordingly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 930, p. 313. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →