Turbot a la Creme

Ingredients

• one ounce of flour
• one quart of milk
• two peeled shallots
• a bunch of parsley
• a sprig of thyme
• a teaspoonful of salt
• the same of white pepper
• a quarter of a pound of butter

Method

1. 1

   Put flour into a stewpan, add milk gradually while stirring.

2. 2

   Add shallots, parsley, thyme, nutmeg, salt, and white pepper.

3. 3

   Stir until thick, then remove from heat and stir in butter.

4. 4

   Layer sauce and fish in a baking dish, sprinkle with bread-crumbs, warm, and brown before serving.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 37. The excerpt below is the record exactly as published.

one ounce of flour into a stewpan, to which add, by degrees, one quart of milk, stirring it very smoothly, then add two peeled shallots, a bunch of parsley, and a sprig of thyme, tied together, a little nut- meg, a teaspoonf ul of salt, and the same of white pepper. Place it over the fire, stirring it until it forms a thickish sauce ; take it from the fire, stir in a quarter of a pound of butter

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