Curry of Fish

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 cup of white stock or milk
• 1 teaspoon of grated onion
• 2 cups of any kind of cold flaked fish
• 1 tablespoon of curry powder

Method

1. 1

   Make a sauce with the butter, flour, white stock or milk, and grated onion.

2. 2

   Mix the curry powder with the flour.

3. 3

   Add the cold flaked fish to the sauce and stir well to combine.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 30. The excerpt below is the record exactly as published.

2 tablespoons flour. Sprig parsley. 1 cup milk. V2 cup cracker crumbs. PREPARATION AND CARE OF FISH. 67 ^lake white sauce with the butter, flour and milk^ in which the bay leaf, parsley- and onion have been steeped in double boiler for at least ten minutes, when you remove the seasoning and use the milk for the fauce. Butter a small bake-dish and put in a layer of fish, and pour over it half of your sauce, then another layer of the fish and the remaining sauce on the top, and cover the whole with the cracker crumbs buttered. This makes a nice fish course served on individual dishes, or ramiquins. Curry of Fish. Make a sauce with two tablespoons of butter, two of flour, one cup of white stock or milk, a teaspoon of grated onion, two cups of any kind of cold flaked fish, one tablespoon of curry powder

Cook this with the app: pantry check, scaling, and the assistant.