Turbot a la Creme

Ingredients

• one quart of milk
• a good teacup of flour
• a sprig of thyme
• small bunch of parsley
• four or five small onions
• half pound of butter
• yolks of two eggs
• salt
• a small quantity of white pepper
• grated cheese
• bread crumbs

Method

1. 1

   Boil the fish, remove bones, and season.

2. 2

   Mix milk with flour and herbs, then add butter and egg yolks.

3. 3

   Layer fish and sauce in a dish, top with cheese and bread crumbs, and bake for 35-40 minutes.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 48. The excerpt below is the record exactly as published.

TURBOT A LA CREME. Procure a nice fresh fish, boil done, and pick out the bones ; season with pepper, and salt ; to one quart of milk, add a good teacup of flour ; put with this a sprig of thyme, small bunch of parsley, four or five small onions, salt, a small quantity of white pepper. Place this on the fire ; make into a paste ; then remove, and add half pound of butter and yolks of two eggs. Mix well and pass through a sieve ; pour some of this sauce into a baking dish, then a layer of the fish alternating until it is all used. Pour some of the sauce on the top, and lastly put a layer of grated cheese and bread crumbs

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