Scollops of Turbot

Ingredients

• One pound of Cold Turbot
• Half a pint of White Sauce
• One teaspoonful of Anchovy Sauce
• Cayenne
• Salt
• One ounce of Butter
• Browned Bread-crumbs

Method

1. 1

   Take one pound of cold turbot, salmon, or any cold fish, break it into small pieces, put in a stewpan with a little salt and pepper, and the white sauce, to which may be added one tablespoonful of cream, also the anchovy sauce, and cayenne.

2. 2

   Butter some scollop shells, and sprinkle over them a few brown crumbs; fill in with the mixture; again sprinkle them with brown crumbs, and put them in the oven to get hot through.

3. 3

   Serve on a napkin in the shells.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 14. The excerpt below is the record exactly as published.

Scollops of Turbot. Ingredients, One pound of Cold Turbot. • Half a pint of White Sauce. One teaspoonful of Ancbovy Sauce. Cayenne and Salt. Browned Bread-crumbs. One ounce of Butter

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