Dinner
Turban of Fish
The original 1910 method for Turban of Fish, presented as a faithful archival transcription.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2½ cups cold flaked fish (cod, haddock, halibut, or cusk)
- 1½ cups milk
- 1 slice onion
- Blade of mace
- Sprig of parsley
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Lemon juice
- Yolks 2 eggs
- ⅔ cup buttered cracker crumbs
Make it happen
Directions
- 1
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 177 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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.