Turban of Fish

Ingredients

• 2% cups cooked, flaked fish
• V4 cup flour
• 11% cups milk
• 1% teaspoon salt
• 1% teaspoon pepper
• Blade of mace
• Lemon juice
• Sprig of parsley
• 2 egg yolks, slightly beaten
• 14 cup butter
• Y% cup buttered cracker crumbs

Method

1. 1

   Scald milk with onion, mace, and parsley; remove seasonings.

2. 2

   Melt butter, add flour, salt, and pepper, and add milk gradually while stirring constantly.

3. 3

   Bring to boiling point and add egg yolks.

4. 4

   Put layer of fish on buttered dish, sprinkle with salt and pepper, and add a few drops lemon juice.

5. 5

   Cover with sauce: and continue until fish and sauce are used, shaping in pyramid form.

6. 6

   Cover with crumbs and bake in hot oven (450° F.) until crumbs are brown.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 96. The excerpt below is the record exactly as published.

TURBAN OF FISH 2% cups cooked, flaked fish V4 cup flour 11% cups milk 1% teaspoon salt 1 slice onion 1% teaspoon pepper Blade of mace Lemon juice Sprig of parsley 2 egg yolks, slightly beaten 14 cup butter Y% cup buttered cracker crumbs

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