TURBAN OF FISH.
(Boston Cooking-School Cook Book, 1896)
2½ cups cold flaked fish (cod, haddock, halibut, or cusk).
1½ cups milk.
1 slice onion.
Blade of mace.
Sprig of parsley.
1/4 cup butter.
1/4 cup flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Yolks 2 eggs.
2/3 cup buttered cracker crumbs.
Scald milk with onion, mace, and parsley; remove seasonings.
Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly beaten.
Put a layer of fish on buttered dish, sprinkle with salt and pepper, and add a few drops of lemon juice. Cover with sauce, continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and bake in hot oven until crumbs are brown.
RECIPES SUITABLE FOR ANY TYPE OF FISH:
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.