Turbot au Gratin

Ingredients

• cold cooked turbot
• anchovy sauce
• a little stock
• cayenne pepper
• 2 oz. of butter
• a little flour
• some bread crumbs

Method

1. 1

   Melt butter in a stewpan, add flour, anchovy sauce, and cayenne pepper.

2. 2

   Stir well, then add cold turbot.

3. 3

   Place in patty-pans, cover with bread crumbs, and bake in a hot oven.

4. 4

   If not brown enough, finish with a salamander.

5. 5

   Serve on a napkin.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 19. The excerpt below is the record exactly as published.

Turbot au Gratin (a nice Dish for Luncheon)— Ingredients—cold cooked turbot, anchovy sauce, a little stock, cay- enne pepper, 2 oz. of butter, a little flour, and some bread crumbs. Place a piece of butter, about two ounces in a stewpan and melt it on the fire, add a little flour, then a iittle anchovy sauce, and a little cayenne pepper

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