Turban of Fish
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
Steps
- 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.
More recipes with white fish, milk, onion, nutmeg, parsley, butter, flour, lemon, eggs or crackers
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.