Turbot H-la-Oreme

Ingredients

• one pound of cold boiled turbot
• two ounces of butter
• one ounce of flour
• one ounce of grated cheese
• one-half pint of milk
• one gill of cream
• one saltspoonful of grated nutmeg
• one-half teaspoonful of pepper
• one-half teaspoonful of salt

Method

1. 1

   Remove skin and bone from fish.

2. 2

   Melt butter, stir in flour, add milk gradually, and boil.

3. 3

   Add cream, pepper, and salt.

4. 4

   Pour over fish, sprinkle with cheese, and bake for ten minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 14. The excerpt below is the record exactly as published.

one- half teaspoonful of salt, one teaspoonful of pepper. Put the flour upon a mixing board and with it a little salt and the yeast-powder, rubbing all together. Make this into a light dough with the cold water and the white of one egg whipped to a stiff froth. Knead the dough lightly and roll out as thinly as possible. Spread upon this paste one-third of the butter, fold it in three layers, and again roll out thinly, spread upon it the second part of butter, and repeat the process of folding and rolling. Now spread on the last piece of butter and refold it in the same manner. Roll the crust once again into a square, place in the centre of it the boiled rice, two of the eggs, which must have been hard boiled, also the fish, sprinkle over this the remaining salt and the pepper, wet the edges of the crust with the yolk of egg, fold it over squarely, brush the entire surface over with the yolk of egg, and, place it FISH CAKES. 3X first in a quick oven for ten minutes when it should be changed to a cooler part of the oven, to prevent its brown- ing too quickly and allowed to bake three quarters of au hour. Note — The quantity of water given cannot be imperative for the reason that the amount to be used is determined by the amount of gluten in the flour which is never equal in different brands. Any kind of fish may be used for this preparation so long as it is of a kind to be boned and skinned, but filets of sole, flounder or had* dock will be found most satisfactory. Fith Oakes. — For these will be required: one pound of cold boiled fish, one pound of raw potatoes, two ounces of butter, two eggs, four heaped tablespoonfuls of bread crumbs, one grain of cayenne, one teaspoonful of salt, one-half teaspoonful of pepper. Separate the skin and bone from the flesh, with two forks, and put the fish, cut into irregular pieces, into a large bowl. Boil the potatoes, putting a little salt into the boiling water, place a sieve over the bowl containing the fish, put the potatoes while hot into the sieve, and rub them through over the fish, with the back of a wooden spoon. The pepper, salt, and cayenne, should now be added, drop in also the yolks of the eggs, and the butter, mix together thoroughly, and form the mixture into round fiat cakes. Beat then the whites of the eggs sufficiently to break *the albumen, dip the cakes therein, place the bread crumbs upon a sheet of kitchen paper, and roll the cakes separately in it. They must now be thrown into hot clarified fat or lard, and cooked for three minutes, when they may be transferred to a sheet of kitchen paper to re- 32 FISH. move any particles of fat, that may have clung to the surface. Serve garnished with parsley and very hot. Note. — ^When fresh fish is not available, salt cod or other fish may be substituted, leaving out of course the salt, and picking the salt fish to shreds and washing through numerous waters, until suf&ciently freshened. When salt fish is used, it should be carefully dried after freshening, by putting it into a clean towel, and wringing until mois- ture will no longer exude. Turbot H-la-Oreme. — Materials as follows: one pound of cold boiled turbot, two ounces of butter, one ounce of flour, one ounce of grated cheese, one-half Jpint of milk, one gill of cream, one saltspoonful of grated nut- meg, one-half teaspoonful of pepper

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