|
|
Personal Chef Recipes - by Mrs Beeton
TURBOT AU GRATIN.
| Ingredients: | Remains of cold turbot
bechamel (_see_ Sauces)
bread crumbs
butter.
|
| Method: | 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 bechamel. 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. |
| Notes: | |
Back to Recipe List
Source: The Book of Household Management Mrs. Isabella Mary Beeton |
|
