Turbot A La Creme Au Gratin Recipe

MADAME J. T.



Boil one quart of milk twenty minutes, with one onion, one bunch

parsley, one bunch thyme; mix in a little cold milk, one quartercup

flour, and add gradually to boiled milk also salt, pepper and a grate

of nutmeg. When thick, remove from fire, add one quarter pound fresh

butter, the yolks two eggs, and two tablespoonfuls of grated gruyere

cheese. Pass through a coarse sieve and pour over two and one half

pounds of boiled fish removed from bones and flaked, putting in the dish

first a layer of sauce, then a layer of fish, another layer of sauce and

another of fish. On top layer put sauce, thickly sprinkled with bread

crumbs and grated gruyere cheese. Brown one half an hour in the oven and

serve. This quantity will serve ten or twelve people.

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