Turbot à la Creme

Ingredients

• one quart of cream
• three tablespoons of flour
• a quarter of a pound of butter
• a bunch of parsley
• one onion
• sifted bread crumbs
• chopped eggs or parsley

Method

1. 1

   Boil fish, remove skin and bones, and flake.

2. 2

   Boil cream, stir in flour, and add parsley and onion.

3. 3

   Remove vegetables, clarify butter, and add to cream.

4. 4

   Layer fish and sauce in a buttered dish, top with bread crumbs, and bake for one hour.

5. 5

   Garnish with chopped eggs or parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 69. The excerpt below is the record exactly as published.

Turbot à la Creme In place of turbot either bass or codfish will answer. Boil with plenty of salt, remove the skin and bones, and flake it. Boil one quart of cream, and while boiling stir in three table- spoons of flour, perfectly smooth, and add a bunch of parsley and one onion. Take out both vegetables. Clarify a quarter of a pound of butter and add to the cream after it is boiled. Butter a deep dish, and put in first a layer of fish, then one of 122 MB8. 8EELY"8 COOK BOOK sauce, altemating till the dish is filled, making the sauce come on top. Strew over a layer of sifted bread crumbs and bake one hour. Gamish the dish with chopped eggs or parsley

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