Turbot au Gratin
From Cookery and housekeeping, 1882
Serves 4
If the top is not brown, use a salamander to give it the proper tint.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 45. The excerpt below is the record exactly as published.
Turbot au Gratin. This is prepared from turbot (or an}- white sea- fish) which has been already boiled. The remains must be separated into flakes w-ith a spoon, not cut. A cream sauce must be ready, and a little grated Parmesan cheese and a squeeze of lemon is to be stirred in. Mix this with the flakes of fish, place in a shallow fireproof china dish, cover with breadcrumbs which have been steeped in butter and browned
Cook this with the app: pantry check, scaling, and the assistant.