Turbot^
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Bass or white fish | |
1 | pint | Milk |
2 | Eggs, beaten | |
2 | tablespoons | Butter |
1 | tablespoon | Flour |
Salt & pepper | ||
Cracker crumbs |
Directions
Boil the fish and pick it to pieces. Place in a baking dish and pour over it the milk, eggs, butter, flour and seasonings. Sprinkle cracker crumbs over the top and bake for about 20 minutes. This is good served with boiled potatoes and fresh vegetables; carrots or something colorful. Beets, maybe.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95
Related recipes
- Festive turbot fillets
- Grilled steak of turbot with potato-chive sauce
- Major torpedos
- Pan-fried turbot with herb risotto
- Rendezvous of turbot, scallops and scampi
- Roast turbot with vegetables in red wine sauce
- Satueed fillet of turbot..
- Turbot and prawn timbales
- Turbot camper's style
- Turbot crown and mushroom salad
- Turbot en papillote
- Turbot fillet with wine onion sauce
- Turbot information
- Turbot leek martini
- Turbot poached with pernod
- Turbot with apples and leeks
- Turbot with fennel, tomatoes, olives, and
- Turbot with fennel~ tomatoes~ olives~ and
- Turbot with vanilla jus and spinach
- Turbot with watercress and pickled walnuts