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📝 Description
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75
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🥘 Ingredients
The remains of cold turbot. For sauce, 2 oz. of butter, 4 tablespoonfuls of cream; salt, cayenne, and pounded mace to taste.
👨🍳 Method
Clear away all skin and bone from the flesh of the turbot, which should be done when it comes from table, as it causes less waste when trimmed hot. Cut the flesh into nice square pieces, as equally as possible; put into a stewpan the butter, let it melt, and add the cream and seasoning; let it just simmer for one minute, but not boil. Lay in the fish to warm, and serve it garnished with croutons or a paste border.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Turbot A La Creme this week, eager to repurpose leftovers in a way that wouldn't break the bank. I found the process of transforming cold turbot into a creamy, comforting dish surprisingly satisfying. The real delight came from the simplicity of the sauce — just butter, cream, and a touch of mace. The mace was the surprise — a warm, subtle spice that elevated the dish without overpowering the delicate fish. This recipe is perfect for the weeknight cook looking to stretch their food budget. The key is to have a good amount of fish on hand, and the rest is easy. The croutons were a nice touch, adding a satisfying crunch to the creamy sauce. I served it with some steamed vegetables and a side of crusty bread to soak up the sauce. It's a simple, frugal dish that feels indulgent, and I'll be making it again soon.
