403. TURBOT A LA BECHAMEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
garnish
Instructions (5)
  1. Prepare some good rich cream Béchamel sauce (No. 6).
  2. Put the flakes of some boiled turbot in it.
  3. Toss them lightly together on the fire.
  4. Serve the turbot piled up on the dish in the form of a dome.
  5. Garnish it round with potato croquettes, fleurons of puff paste, or croûtons of bread.
Original Text
403. TURBOT A LA BECHAMEL. PREPARE some good rich cream Béchamel sauce (No. 6), put the flakes of some boiled turbot in it, toss them lightly together on the fire, serve the turbot piled up on the dish in the form of a dome, and garnish it round with potato croquettes, fleurons of puff paste, or croûtons of bread. This method of dressing turbot, as well as turbot à la crème au gratin, is generally had recourse to for the purpose of turning the previous day's dish to a good account; nevertheless the sauces, in both cases, really deserve that the turbot should be boiled for the express purpose. Turbot dressed as above may also be served in a vol-au-vent.
Notes
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