240. Turbot à la Crême

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for the turbot
for the sauce
for assembling the dish
Instructions (16)
  1. Pick all the flesh from the bones of the turbot.
  2. Warm the bones in salt and water.
  3. Put one ounce of flour into a stewpan.
  4. Add by degrees a quart of milk, mixing it very smoothly.
  5. Add two peeled eschalots, a bouquet of parsley, a bay-leaf and a sprig of thyme tied together, a little grated nutmeg, a teaspoonful of salt, and a quarter ditto of pepper.
  6. Place the stewpan over the fire, stirring until it forms rather a thickish sauce.
  7. Take it from the fire, stir in a quarter of a pound of fresh butter, and pass it through a tammy.
  8. Lay a little of the sauce upon the bottom of a convenient sized dish.
  9. Add a layer of the fish.
  10. Season lightly with a little white pepper and salt.
  11. Add another layer of sauce.
  12. Proceed thus until the fish is all used, finishing with sauce.
  13. Sprinkle a few bread-crumbs over.
  14. Put the dish into a warm oven for half an hour.
  15. Brown with the salamander.
  16. Serve upon the dish it is baked on.
Original Text
240. Turbot à la Crême is made from the remains of a turbot left from a previous dinner; pick all the flesh from the bones, which warm in salt and water, and have ready the following sauce: put one ounce of flour into a stewpan, to which add by degrees a quart of milk, mixing it very smoothly; then add two peeled eschalots, a bouquet of parsley, a bay-leaf and a sprig of thyme tied together, a little grated nutmeg, a teaspoonful of salt, and a quarter ditto of pepper; place it over the fire, stirring until it forms rather a thickish sauce, then take it from the fire, stir in a quarter of a pound of fresh butter, and pass it through a tammy; lay a little of it upon the bottom of a convenient sized dish, then a layer of the fish, season lightly with a little white pepper and salt, then another layer of sauce, proceeding thus until the fish is all used, finishing with sauce; sprinkle a few bread-crumbs over, and put it into a warm oven half an hour; brown with the salamander, and serve upon the dish it is baked on. Any remains of boiled fish may be dressed the same way.
Notes
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