1 Turbot A La Creme Recipe
Take cold cooked bluefish, flake it and pick out the bones. Have ready
the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a
qt. of milk; mix very smooth; add an onion, several sprigs of parsley,
thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce;
stirring always. Remove from the fire, add a quarter of a pound of fresh
butter; strain through a sieve. Lay a little in the bottom of a pudding
dish, then a layer of fish and so on until the dish is full. Sprinkle
bread crumbs over the top. Heat and brown in the oven. Do not let it
cook.
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