Turbot à la Crème
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Boil five or six pounds of haddock.
- Take out all bones, and shred the fish very fine.
- Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil;
- then stir in a scant cupful of flour, which has been mixed with a cupful of cold milk, and the yolks of two eggs.
- Season with half a teaspoonful of white pepper, the same quantity of thyme, half a cupful of butter, and well with salt.
- Butter a pan, and put in first a layer of sauce, then one of fish.
- Finish with sauce, and over it sprinkle cracker crumbs and a light grating of cheese.
- Bake for an hour in a moderate oven.