Turbot a la Bechamel

Ingredients

• a pint of milk or cream
• a strip of thin lemon-rind
• a finely minced shallot
• six peppercorns
• half a teaspoonful of salt
• a large table-spoonful of flour
• the yolks of two eggs

Method

1. 1

   Boil milk with lemon rind, shallot, peppercorns, and salt for ten minutes.

2. 2

   Strain and thicken with flour.

3. 3

   Heat fish in sauce and serve garnished with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 150. The excerpt below is the record exactly as published.

Turbot a la Bechamel. — This is a favorite method of dressing the re- mains of boiled turbot. Remove the flesh from the bones while it is still warm, if possible; divide it into con- venient-sized pieces, and take away all the skin. Put a pint of milk or cream, or equal parts of either milk and white stock or milk and cream, into a stewpan with a strip of thin lemon -rind, a finely minced shallot, six peppercorns, and half a teaspoon- ful of salt. Let it boil for ten minutes, then strain and thicken it with a large table-spoonful of flour mixed smoothly with a little cream or butter. Stir the sauce over a gentle fire for five minutes, put in the slices of fish, and when they are quite hot turn the whole preparation upon a hot dish. A few oysters may be added to the sauce, if liked, and, if milk only is used, the sauce may be made richer by adding the yolks of two eggs

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