TURBOT AU GRATIN

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

Remains of cold turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
béchamel (see Sauces)
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone.
Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of béchamel.
Let it get thoroughly hot, but do not allow it to boil.
Spread the mixture on a dish, cover with finely-grated bread crumbs, and place small pieces of butter over the top.
Brown it in the oven, or with a salamander.

Original Text

TURBOT AU GRATIN.

342. INGREDIENTS.—Remains of cold turbot, béchamel (see Sauces), bread crumbs, butter.

Mode.—Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of béchamel. Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread crumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander.

Time.—Altogether, 1/2 hour. Seasonable at any time.

Notes

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