401. TURBOT A LA CREME AU GRATIN

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
cream Béchamel sauce (No. 5) ↝ Cream sauce, for use with vegetables [Not included in a food category]
the yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four ounces of grated fresh Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a little minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
finely-sifted bread-crumbs, fried ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a fourth part of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
fried croquettes of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
Béchamel sauce made with good rich cream ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Boil a turbot, drain it on a dish, and while it cools prepare some cream Béchamel sauce (No. 5); reduce it, and add the yolks of four eggs, four ounces of grated fresh Parmesan cheese, a little minionette pepper, grated nutmeg, and lemon-juice.
With a spoon, put the turbot into flakes, and put them in the sauce, taking care to waste none of the delicate meaty part of the fins, the cheeks, and glutinous membranes of the fish.
Stir the whole lightly together, and pile it neatly in the shape of a dome on the dish; cover it thoroughly and smoothly with some finely-sifted bread-crumbs, fried and mixed with a fourth part of grated Parmesan cheese; garnish round with fried croquettes of potatoes;
and twenty minutes before sending to table, put the turbot thus prepared in the oven to gratinate; pass the red-hot salamander over it, to melt the cheese, and pour round the inner circle of the croquettes some Béchamel sauce made with good rich cream.
Send up some of the sauce in a boat.

Original Text

401. TURBOT A LA CREME AU GRATIN.
Boil a turbot, drain it on a dish, and while it cools prepare some cream Béchamel sauce (No. 5); reduce it, and add the yolks of four eggs, four ounces of grated fresh Parmesan cheese, a little minionette pepper, grated nutmeg, and lemon-juice. With a spoon, put the turbot into flakes, and put them in the sauce, taking care to waste none of the delicate meaty part of the fins, the cheeks, and glutinous membranes of the fish. Stir the whole lightly together, and pile it neatly in the shape of a dome on the dish; cover it thoroughly and smoothly with some finely-sifted bread-crumbs, fried and mixed with a fourth part of grated Parmesan cheese; garnish round with fried croquettes of potatoes; and twenty minutes before sending to table, put the turbot thus prepared in the oven to gratinate; pass the red-hot salamander over it, to melt the cheese, and pour round the inner circle of the croquettes some Béchamel sauce made with good rich cream. Send up some of the sauce in a boat.

Notes

—