Baked Turbot
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 42. The excerpt below is the record exactly as published.
Baked turbot. Bœuf à la mode. Bœuf à la mode. Canards rôtis. Roast ducks. Artichauts à la lyonnaise. Artichokes à la lyonnaise. Gâteaux fourrégs aux confitures, Jam puffs. Baked turbot. Boil a turbot in salt and water, when cold remove all the bones from the fish, break it into pieces and warm in white béchamel sauce (see 18th of August); when thoroughly mixed place in a tin or plated dish, sprinkle with bread-crumbs and grated Parmesan cheese, moisten with melted butter
Cook this with the app: pantry check, scaling, and the assistant.