Transcribe
Translate
New England cookbook, 1880s
Page 75
More information
digital collection
archival collection guide
transcription tips
Turbot a la Creme. Three pounds of halibut or cod boiled with plenty of salt, remove the skin and bones and flake. Boil one bunch of parsley and one large onion in a little water to extract the flavor take out and thicken with three tablespoonsful of flour. Then add it to one quart of cream and milk together, more cream improves it, and one half cup of butter. Put alternate layers of fish and sauce in a deep buttered dish (sauce on top) cover with bread crumbs and bake till brown.
Saving...
prev
next
Turbot a la Creme. Three pounds of halibut or cod boiled with plenty of salt, remove the skin and bones and flake. Boil one bunch of parsley and one large onion in a little water to extract the flavor take out and thicken with three tablespoonsful of flour. Then add it to one quart of cream and milk together, more cream improves it, and one half cup of butter. Put alternate layers of fish and sauce in a deep buttered dish (sauce on top) cover with bread crumbs and bake till brown.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
