Baked Turbot

Ingredients

• a teaspoonful of white sauce
• season to taste
• a tiny piece of butter here and there
• white breadcrumbs
• grated Parmesan or Gruyere cheese

Method

1. 1

   Remove the skin and bones from boiled turbot and break into flakes.

2. 2

   Butter scallop shells, add a teaspoonful of white sauce, layer with turbot, season, and fill each shell.

3. 3

   Mask with white sauce, sprinkle with breadcrumbs and cheese, add butter on top.

4. 4

   Bake in a hot oven for twenty minutes until golden brown.

5. 5

   Garnish with parsley and serve.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 7. The excerpt below is the record exactly as published.

a teaspoonful of white sauce in each, arrange a layer of turbot on this, season to taste, and continue this until each shell is full ; mask the top of each with white sauce; sprinkle with white breadcrumbs and grated Parmesan or Gruyere cheese; put a tiny piece of butter here and there

Cook this with the app: pantry check, scaling, and the assistant.