pescatariannut-freesoy-free
Turbot a la Greme au Gratin
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 12. The excerpt below is the record exactly as published.
Turbot a la Greme au Gratin. 2 pounds cold boiled fish, white preferred, carefully boned and picked to pieces. 1 pint milk. 1 cup butter. 4 egg yolks. 2 tablespoons flour. A little chopped thyme, parsley and onion
Cook this with the app: pantry check, scaling, and the assistant.