2057 Turbot Crème au Gratin

Name: Turbot Crème au Gratin
Cuisine: France
Ingredients: beaten egg; cheese; fish; cooked turbot; sauce mornay

Preparation info

Appears in

Published 1903

Method

Decorate an oval dish with a piped border of Pommes Duchesse mixture approximately 1½ cm (⅗ in) wide at the bottom, narrowing to the top and 3