Turbot

Ingredients

• Three lbs. white fish
• 1/2 lb. butter
• 1/2 lb. flour
• 1 quart hot milk
• 1 small onion
• a sprig of parsley
• 2 beaten eggs
• salt to taste
• pepper

Method

1. 1

   Boil fish, remove skin and bones.

2. 2

   Rub butter and flour together, add to hot milk with onion and parsley.

3. 3

   Boil until smooth, then add beaten eggs.

4. 4

   Layer fish and sauce in a baking dish, finishing with sauce and grated cheese.

5. 5

   Bake for 30 minutes.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 12. The excerpt below is the record exactly as published.

Turbot. Three lbs. white fish, boiled; remove skin and bones. Rub together % lb. butter and % lb. flour, and have ready 1 quart hot milk. Chop 1 small onion and a sprig of parsley; stir all into the milk, with salt and pepper to taste. Boil until smooth, and add 2 beaten eggs. Lay the fish and the sauce in layers in a baking dish, using plenty of sauce. Finish top with sauce, then grated cheese. Bake I/2 hour. Mrs. Chas. Scadding. Turbot a la Greme au Gratin. 2 pounds cold boiled fish, white preferred, carefully boned and picked to pieces. 1 pint milk. 1 cup butter. 4 egg yolks. 2 tablespoons flour. A little chopped thyme, parsley and onion. Heat butter in saucepan, stir in flour and add milk and egg yolks well beaten, salt, cayenne and herbs. Put layer of sauce in baking dish, then fish, then sauce on top, with grated cheese and bread crumbs. Hon. Roscoe Conkling. 36 PORTLAND WOMAN'S EXCHANGE COOK BOOK Timbales of Salmon. 1 lb. cooked salmon. Yi cup crumbs. 1 tablespoon lemon juice. 1 tablespoon melted butter. Good pinch cayenne. 4 eggs. Salt to taste

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