Turbot au Gratin
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.
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Ingredients
Method
- 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.