Turban of Fish
Recipe from The 1918 Fanny Farmer Cookbook
Ingredients
- 10 0.5 cup cold flaked
- 0.3 cup butter
- 0.3 cup flour
- 5 0.5 cup milk
- 1 slice onion
- fish (cod, haddock,
- halibut, or cusk)
- 1/2 teaspoon salt
- 1/8 teaspoon
- pepper
Instructions
- 1
Scald milk with onion, mace, and parsley; remove seasonings.
- 2
Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly beaten.
- 3
Put a layer of fish on buttered dish, sprinkle with salt and pepper, and add a few drops of lemon juice.
- 4
Cover with sauce, continuing until fish and sauce are used, shaping in pyramid form.
- 5
Roll up fish, secure with toothpicks.
- 6
Stand rolls in a flat baking dish and pour over the stock, cover and bake at 200°C degrees (400°F) for 10-15 minutes depending on the thickness of the fish.
- 7
Beat egg whites until stiff and fold gently into fish mixture.
- 8
Season to taste with salt, freshly ground black pepper and a pinch of caynne.
- 9
Spook mixture into a buttered ring mold; place mold in a pan of boiling water and bake in a slow oven.