Turbot a la Creme

Ingredients

• Boil a large white fish
• a quart of milk
• a little thyme
• a few sprigs of parsley
• a little onion
• two ounces of flour
• a quarter of a pound of butter
• the yolks of two eggs
• pepper
• salt

Method

1. 1

   Pick the fish fine, taking out the bones.

2. 2

   Simmer milk with thyme, parsley, and onion until well flavored.

3. 3

   Wet flour and stir in with butter until thickens; strain on yolks of eggs, season with pepper and salt.

4. 4

   Layer sauce and fish in a dish, cover with rolled crackers and cheese, and brown in the oven.

As published

This recipe was extracted from The new home cook book (1896), page 32. The excerpt below is the record exactly as published.

TURBOT A LA CEEME. Mrs. A. Keith. Boil a large white fish ; pick it up fine, taking out the bones ; make a sauce of a quart of milk, a little thyme, a few sprigs of parsley, a little onion ; simmer together till well flavored ; wet two ounces of flour and stir in with a quarter of a pound of butter; stir until it thickens; then strain it on the yolks of two eggs ; season with pepper and salt

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