Turbot au Gratin

Name: Turbot au Gratin
Ingredients: Potatoes; The yolk of an egg; Butter; Cream; The remains of a turbot; Pepper and salt; Chopped parsley; Parmesan cheese

From The Ocklye cookery book, 1909

Finish with a salamander if necessary.

Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 10. The excerpt below is the record exactly as published.

TURBOT AU QRATIN Ingredients Potatoes. The yolk of an egg. Butter. The remains of a turbot. Cream. Parmesan cheese. Pepper and salt. Chopped parsley

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