Barbue, Turbot
Ingredients
Directions
Poach the filets of Barbue in butter.
Cover with a good béchamel sauce.
Serve as a delicate dish.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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