Turbot a la Creme

Ingredients

• one quart of milk
• a good teacup of flour
• half a pound of butter
• yolks of two eggs
• a sprig of thyme
• a small bunch of parsley
• four or five small onions
• salt
• a small quantity of white pepper

Method

1. 1

   Procure a nice fresh fish, boiled, and the bones picked out; season with salt and pepper; to one quart of milk add a good teacup of flour; put with this a sprig of thyme, a small bunch of parsley, four or five small onions, salt a small quantity of white pepper.

2. 2

   Place this on the stove, make into a paste; then remove, and add half a pound of butter and yolks of two eggs.

3. 3

   Mix well, and pass through a sieve; pour some of this sauce into a baking dish, then a layer of the fish alternately until it is all used.

4. 4

   Pour some of this sauce on the top, and lastly put a layer of grated cheese and bread crumb.

5. 5

   Bake thirty or forty minutes.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 127. The excerpt below is the record exactly as published.

Turbot a la Creme Procure a nice fresh fish, boiled, and the bones picked out; season with salt and pepper ; to one quart of milk add a good tea- cup of flour; put with this a sprig of thyme, a small bunch of parsley, four or five small onions, salt a small quantity of white pepper. Place this on the stove, make into a paste; then re- move, and add half a pound of butter and yolks of two eggs

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