Turbot a la Crème

Ingredients

• one white fish
• one pint of milk
• two teaspoons of flour
• four tablespoons of butter
• white pepper and salt as you like
• two well beaten eggs
• a sprinkle of rolled cracker crumbs

Method

1. 1

   Steam fish, remove skin and bones.

2. 2

   Prepare dressing with milk, flour, butter, pepper, and salt.

3. 3

   Layer fish and dressing in a baking dish, top with crumbs, and bake for half an hour.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 31. The excerpt below is the record exactly as published.

TURBOT A LA CrEME. Steam until tender one white fish, first rubbing it with salt, after nicely cleaning. Then take off the skin, pick out all the bones; pick the fish up. For dressing: One pint of milk, boiled; braid together two teaspoons of flour, four tablespoons of butter and stir in milk with white pepper and salt as you like. Cook five minutes, stirring all the time. When cool add two well beaten eggs. Put in the baking dish a layer of fish 82 The Queen Cook Book then a layer of dressing, and so on, till the dish is full; a sprinkle of rolled cracker crumbs

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