401A. TURBOT A LA CREME AU GRATIN, ANOTHER WAY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

flakes of turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
cream Béchamel sauce (No. 6) ↝ Cream sauce, for use with vegetables [Not included in a food category]
grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
double cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
potato croquettes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
pastry fleurons ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]

Instructions (8)

Place the flakes of turbot in a stewpan with a sufficient quantity of cream Béchamel sauce (No. 6).
Pile the mixture up in the centre of the dish.
Shake some grated Parmesan cheese on the surface.
Pour some double cream over this.
Place the dish over a moderate stove-fire in order to gratinate the dish slightly.
At the same time, hold a red-hot salamander over it to give the surface a very light brown colour.
When satisfactorily terminated, place some potato croquettes, or pastry fleurons, neatly round the edge of the dish.
Serve immediately.

Original Text

401A. TURBOT A LA CREME AU GRATIN, ANOTHER WAY.
This, as well as the foregoing, may be prepared from the rem-nants of a previously dressed fish, as follows:—
Place the flakes of turbot in a stewpan with a sufficient quantity of cream Béchamel sauce (No. 6), pile it up in the centre of the dish, shake some grated Parmesan cheese on the surface, pour some double cream over this, and having placed the dish over a moderate stove-fire in order to gratinate the dish slightly, at the same time hold a red-hot salamander over it to give the surface a very light brown colour; which, when satisfactorily terminated, some potato croquettes, or pastry fleurons, should be neatly placed round the edge of the dish, and immediately served.

Notes

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