Turbot à la Crème

Ingredients

• Boil your fish (red snapper if turbot cannot be had)
• Boil one quart of sweet cream
• a small onion (whole)
• a bunch of parsley
• three tablespoonfuls of flour
• quarter of a pound of melted butter
• layer of grated cheese
• layer of stale grated bread crumbs or cracker crumbs

Method

1. 1

   Boil fish in salt water, remove bones, and flake.

2. 2

   Boil cream with onion and parsley, then add flour mixed in milk.

3. 3

   Stir until thickened, remove onion and parsley, and add melted butter.

4. 4

   Layer fish, cheese, and cream mixture in a baking dish, topping with crumbs.

5. 5

   Bake for 45-60 minutes.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 2. The excerpt below is the record exactly as published.

TURBOT 2 LA CRkME Boil your fish (red snapper if turbot can« not be had) in strong salt water, remove bones and flake it in as large pieces as possi- ble. Boil one quart of sweet cream, into which put a small onion (whole), a bunch of parsley; then add three tablespoonfuls of flour, smoothly mixed in a little milk, stir until cream begins to thicken and is smooth. (It will take about five or eight minutes.) Remove onion and parsley and pour into the mixture quarter of a pound of melted butter. Butter a deep baking dish ; put in first a layer of fish, then a layer of grated cheese (stale Edam is very fine), then a layer of cream mixture, and so on until dish is filled; sift over the top a layer of stale grated bread crumbs or cracker crumbs

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