Patience Gray, Primrose Boyd

Barbue Bonne Femme

Brill

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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By Patience Gray and Primrose Boyd

Published 1957

  • About

Escoffier said that brill, if served whole, may be looked upon as the understudy of the chicken turbot, but even though it may receive precisely the same treatment as turbot, it cannot hope to raise the same expectations.

Ingredients

  • 1 brill weighing 2½-3 lb
  • 3 or 4 shallots
  • parsley
  • <

Method

Take a large flat earthenware or fireproof china dish and grease it with 2 ounces of butter. Chop the shallots very finely indeed, and sprinkle them on the bottom of the dish, with the parsley, which has been chopped and pounded. Put the mushrooms in, cut into small pieces.

Raise the fillets a little from each side of the backbone of the brill with a sharp pointed knife, but don’t remov