Turbot au Gratin
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Remains of cold turbot
- béchamel (see Sauces)
- bread crumbs
- butter
Instructions
- 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.