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 salt-spoonful of grated nutmeg
• one half salt-spoonful of pepper
• one half tea-spoonful of salt

Method

1. 1

   Remove bone and skin from fish, place on a dish.

2. 2

   Melt butter, stir in flour, add milk gradually, stirring to prevent lumps.

3. 3

   Once boiling, add cream and seasonings.

4. 4

   Pour over fish, sprinkle with cheese, and bake for 10 minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 32. The excerpt below is the record exactly as published.

one half salt-spoonful of pepper. Separate the skin and bone from the flesh with two forks, and put the fish, cut into irregular pieces, into a large bowl. Boil the potatoes, putting a little salt into the boiling water; place a sieve over the bowl containing the fish, put the potatoes while hot into the sieve, and rub them through over the fish with the back of a wooden spoon. The pepper, salt, and cayenne should now be added ; drop in also the yolks of the eggs and the butter, mix together thoroughly, and form the mixture into round flat cakes. Beat then the whites of the eggs sufficiently to break the albumen, dip the cakes therein, place the bread crumbs upon a sheet of kitchen-paper, and roll the cakes separately in it. They must now be thrown into hot clarified fat or lard, and cooked for three minutes, when they may be trans- TURI30T A-LA-CR^ME — SALMON PIE. 39 ferrecl to a sheet of kitchen-paper, to remove any particles of fat that may have clung to the surface. Serve garnished with parsley and very Lot. XOTE. — When fresh fish is not available, salt cod or other fish may be substituted, leaving out of course the salt, and picking the salt fish to shreds, and washing through numerous waters, until sufficiently freshened. When salt fish is used, it should be care- fully dried after freshening, by putting it into a clean towel, and wringing until moisture will no longer exude. Turbot 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 salt-spoonful of grated nutmeg, one half salt- spoonful of pepper, one half tea-spoonful of salt

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