Turbot au Bechamel, or, in Bechamel Sauce from Modern Cookery for Private Families by Eliza Acton
Prepare the cold turbot as for the preceding receipt, but leave no portion of the skin with it. Heat it in a rich bechamel sauce, and serve it in a vol-au-vent, or in a deep dish with a border of f...
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Cooking tools:
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Serving platter
Ingredients
- turbot
- vol-au-vent
- clarified butter
- fish
- bread-crumbs
- fried bread
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