Chapter XIV · Fish · No. 938
938—Cold Chicken-Turbot
My remarks relative to cold turbot apply here with even greater force, for chicken-turbots are particularly well suited to cold dishing.
The chicken-turbots to be served cold should not be too small; the best for the purpose would be those weighing four lbs. or more.
In dismissing the subject I can but recommend cold chicken-turbot as a dish admitting of the most tasteful arrangement and decoration.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 938, p. 316. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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