Turbot a-la-Creme

Ingredients

• one pound of cold boiled turbot
• two ounces of butter
• one ounce of flour
• one ounce of grated cheese
• one-half pint of milk
• one gill of cream
• one saltspoonful of grated nutmeg
• one-half teaspoonful of pepper
• one-half teaspoonful of salt

Method

1. 1

   Remove the bone and skin from the fish.

2. 2

   Melt butter in a saucepan, stir in flour, then gradually add milk while stirring to prevent lumps.

3. 3

   Once boiling, add cream, pepper, and salt.

4. 4

   Cook for two minutes, pour over fish, sprinkle with cheese, remaining pepper, salt, and nutmeg.

5. 5

   Bake in a moderate oven for ten minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 15. The excerpt below is the record exactly as published.

urbot a.-la-Creme. — Materials as follows: one pound of cold boiled turbot, two ounces of butter, one ounce of flour, one ounce of grated cheese, one-half pint of milk, one gill of cream, one saltspoonful of grated nut- meg, one-half teaspoonful of pepper, one-half teaspoon- ful of salt

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