Turbot à la Crême from Modern Cookery for Private Families by Eliza Acton
Raise carefully from the bones the flesh of a cold turbot, and clear it from the dark skin; cut it into small squares, and put it into an exceedingly clean stewpan or saucepan; then make and pour u...
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Ingredients
- turbot
- cream
- flour
- squares
- cream sauce
- fish
- milk
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