Turbot au Gratin

Ingredients

• one pint of fish
• one generous pint of grated bread crumbs
• half a pint of milk
• one gill of stock or water
• three table-spoonfuls of butter
• one of flour
• one scant table-spoonful of salt
• one-third of a teaspoonful of pepper
• one table-spoonful of grated Parmesan cheese
• one bay leaf
• one small slice of carrot
• a slice of onion about the size of half a dollar
• a tiny bit of mace

Method

1. 1

   Mix the flour and two tablespoons of butter in a small stew-pan; when smooth, add onion, carrot, bay leaf, mace, and water.

2. 2

   Simmer for 15 minutes.

3. 3

   Add milk, half the salt, and pepper; boil and strain.

4. 4

   Prepare crumbs in the oven until brown.

5. 5

   In a frying-pan, melt remaining butter, add crumbs until crisp.

6. 6

   Layer sauce, fish, and crumbs in a gratin dish.

7. 7

   Bake in a moderately hot oven for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 99. The excerpt below is the record exactly as published.

Turbot au Gratin. With the cold turbot left from a meal a most appetiz- ing dish can be made for luncheon or dinner. For a small dish use one pint of fish, free of skin and bones, one generous pint of grated bread crumbs, half a pint of milk, one gill of stock or water, three table-spoonfuls of butter, one of flour, one scant table-spoonful of salt, one- third of a teaspoonful of pepper, one table-spoonful of grated Parmesan cheese, one bay leaf, one small slice of carrot, a slice of onion about the size of half a dollar, and a tiny bit of mace

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