Recipe or source entry
Turbot a la Bechamel
The remains of turbot are prepared as in the foregoing case, with the addition of a few oysters when in season, and also a little cream; it is dished up with a border of potato croquettes.
Note.—Scollops of turbot, or of almost any other kind of fish, may bo prepared in the same way, and used also for garnishing vol-au-vents, borders of potato, &c.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/turbot-bechamel.html- Legacy revision
8531e8373e9b- Source checksum
5944be12e90c4f4df314effd482fc2621d66ac08e6a1f67c597dd228199f2160- Legacy text checksum
58298c5bec7b5b9bdc1a8470d89321647219b9f2a2b548498cca52b657613a15
Cite this page
Turbot a la Bechamel. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/turbot-bechamel.html