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 tea-spoonful of salt
• a large table-spoonful of flour
• the yolks of two eggs
• a little cream
• sliced lemon
• parsley

Method

1. 1

   Remove the flesh from the bones of warm turbot, divide into pieces, and remove skin.

2. 2

   Boil milk or cream with lemon-rind, shallot, peppercorns, and salt for 10 minutes.

3. 3

   Strain and thicken with flour mixed with cream or butter.

4. 4

   Stir over gentle heat, add fish slices until hot, and serve on a hot dish.

5. 5

   Optionally add oysters and egg yolks for richness.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2042. The excerpt below is the record exactly as published.

Turbot (a la Bechamel). — This is a favourite method of dressing the remains of boiled turbot. Remove the flesh from the bones while it is still warm if possible, divide it into convenient-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 <ind cream, into a stewpan with a strip of thin lemon-rind, a finely-minced shallot, six peppercorns, and half a tea-spoonful 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 mixed with a little cream. If this is done, care must be taken not to let the sauce boil after the eggs are added. Garnish the dish with sliced lemon and parsley

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