764. VOL'AU'VENT OF TURBOT, A LA BECHAMEL.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. If using reserved turbot, pull or cut it into scollops.
  2. Warm the turbot in a rich Béchamel sauce (No. 5) made with a full proportion of cream.
  3. Fill the vol'au'vent with the turbot mixture.
  4. Send to table.
Original Text
764. VOL'AU'VENT OF TURBOT, A LA BECHAMEL. THIS entrée is generally served when there happens to be any turbot reserved from a previous day's dinner; in which case, the fish must be pulled, or cut into scollops, warmed in a rich Béchamel sauce (No. 5), made with a full proportion of cream; let the vol'au'vent be filled with this, and sent to table.
Notes
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