Turbot

Ingredients

• a fine white fish
• one quart of milk
• one-quarter pound of flour
• one bunch of parsley
• one bunch of thyme
• three slices of an onion
• two eggs

Method

1. 1

   Steam the fish until done, bone it, and sprinkle with pepper and salt.

2. 2

   Put milk, flour, parsley, thyme, onion, salt, and pepper over the fire, stir until thick, remove and add eggs.

3. 3

   Layer fish and sauce in a baking dish, top with sauce, sprinkle with rolled crackers or bread crumbs and cheese.

4. 4

   Bake about half an hour in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 398. The excerpt below is the record exactly as published.

TURBOT. Take a fine white fish and steam until done, then bone it and sprinkle with pepper and salt ; take one quart of milk, one-quarter pound of flour, one bunch of parsley, one bunch of thyme, three slices of an onion, salt and pepper. Put over the fire and stir until it comes to a thick cream, then remove it and add two eggs

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