Bechamel of Fish
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 170. The excerpt below is the record exactly as published.
Bechamel of Fish.— Take the remains of boiled fish in large flakes; make a really good white sauce. No. 1, made very stiff; add the flaked fish ; pile the whole on the dish, shaping it into a dome ; sprinkle over a good covering of bread-crumbs and a little cheese ; drop a little oiled butter
Cook this with the app: pantry check, scaling, and the assistant.