Mrs Beeton Turbot a la Crème
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
The remains of cold turbot.
2 oz. of butter,
4 tablespoonfuls of cream;
salt, cayenne, and pounded mace to taste.
Mode.—Clear away all skin and bone from the flesh of the turbot, which should be
done when it comes from table, as it causes less waste when trimmed hot. Cut the
flesh into nice square pieces, as equally as possible; put into a stewpan the
butter, let it melt, and add the cream and seasoning; let it just simmer for one
minute, but not boil. Lay in the fish to warm, and serve it garnished with
croutons or a paste border.
Seasonable at any time.
Note.—The remains of cold salmon may be dressed in this way, and the above
mixture may be served in a vol-au-vent.
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