Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

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.
    Lemon juice.
    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.

 

 

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