This is a splendid entree of desserte. When your turbot is
returned from table, immediately take up the fillets and skin
them ; you must do this while they are hot, as it will occasion
a great waste to trim them when cold. The next day you
must scollop your fillets as equally as possible. Have a
white cream quite hot ; put the fillets into it, keep them
hot, and in due time send them up in a dish garnished with
a bordering of puff paste, or in a vol-au-vent.
  The cream sauce may be made in two different ways :
First, if you have Bechamel in the larder, put into a stew-pan
three spoonfuls of it, a quarter of a pound of fresh butter,
two spoonfuls of very good cream, some salt and a little
Nepaul pepper ; Mix the whole well, and put either the sauce
over the fish or the fish into the sauce, if it is for a vol-au-vent. 
If you have no Bechamel, put into a stew-pan a
tablespoonful of flour, a quarter of a pound of butter, two
or three spoonfuls of cream, a little pepper, and a small
bit of glaze. Do not let this sauce boil-only heat it till
it is thick.

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

Or, visit our collection of funny, unique, and homestyle food related links! And, submit your own suggestions if you want!