Turbot (a la Creme)

Ingredients

• a pound of fish
• half a pint of new milk
• a strip of lemon-rind
• a bay-leaf
• a table-spoonful of flour
• half a pint of thick cream
• a little salt
• a little pepper
• grated nutmeg

Method

1. 1

   Remove flesh from boiled turbot, season with salt, pepper, and nutmeg, and marinate in lemon juice for an hour.

2. 2

   Simmer milk with lemon-rind and bay-leaf, strain over fish, and heat gently.

3. 3

   Mix egg yolks with flour and cream, stir into sauce, heat without boiling, and serve immediately.

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 Creme).— Take the flesh from the remains of a boiled turbot, free it from bones and skin, and divide it into neat pieces, season with a little salt, pepper, and grated nutmeg, pour on it the grated juice of a lemon, and let it lie for an hour. Siumier half a pint of new milk with a strip of lemon-rind and a bay-leaf till it is pleasantly flavoirred. Strain it over the fish, and let it heat gently. Beat the yolks of two eggs, and mix them smoothly with a table-spoonful of flour and half a pint of thick cream. Stir this carefully into the sauce, let it get quite hot, but on no account allow it to boil. Serve immediately. Time, a few minutes to heat the fish in the sauce. Suflicient, a pound of fish for one or two persons. Turbot (a la Creme Gratine).— ]\Iake the fish hot in some good cream sauce, according to the last recipe. Arrange it neatly in a dish in layers, first a little fish, then a little sauce, and let sauce be the uppermost layer. Strew seasoned crumbs and grated pamiesan lightly over the whole, pour over this two or three table-spoonfuls of very thick cream, and put the dish into the oven to get quite hot. Brown the surface with a salamander or red-hot fire shovel, and serve very hot. Time, altogether, half an hour or more. TURBOT, CARVING OF. Turbot (a la Creme d'Anchois). — Boil a moderate-sized turbot in the usual way, and place it carefully on a hot dish without a najakin. Flavour a pint of rich melted butter with one or two tea-s230onfuls of the essence of anchovies, and add the eighth of a pint of thick cream. Mix the saiice over the fire, and when it is nearlj" boiling pour it over the fish. Sprinkle a table-spoonful of chopped capers or gherkins upon the surface, garnish the dish with a border of new potatoes, and serve very hot. Time, a few minutes to heat the sauce. Suf- ficient, this quantity of sauce for a moderate- sized fish. Turbot and Lobster Sauce.— Choose a very white and fine-skinned turbot three- quarters of an hour before dinner, or an hour if the turbot is very large, put it into boiling water and salt with lemon slices over it ; start it very quick ; when it begins to boil, draw the pan on the side of the fire. If the turbot boUs too fast, it will be woolly. When you have ascertained with your knife that it is quite done, serve with green parsley on the broken places, and put round the djsh some horse- radish scraped fine ; serve the lobster sauce separately in a boat. Make an aperture in the back of the tm-bot, and it wiU be the sooner done. — Z^de. Turbot, Baked. — Empty, wash, and dry a moderate-sized turbot. Rub the inside of the dish in which it is to be baked with butter, and sprinkle upon it a little pepper

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