Cusk a la Creme

Ingredients

• One pint of cold, flaked fish
• One pint of milk
• Two eggs (yolks only)
• One small slice of onion
• One table-spoonful of butter
• Two table-spoonfuls of flour
• One bay-leaf
• One sprig of parsley
• One blade of mace
• A little salt
• and pepper

Method

1. 1

   Place the milk, mace, onion, parsley, and bay-leaf together on the fire in a double boiler.

2. 2

   Rub the butter and flour together, stir them into the milk when it has boiled, and cook for three minutes.

3. 3

   Add the beaten yolks, which have been thinned with a tablespoon of cold milk; boil one minute, remove from the fire and strain, adding salt and pepper to taste.

4. 4

   Arrange a layer of this sauce in the bottom of a baking dish, then a layer of fish, next a layer of sauce, and so on until all the sauce and fish have been used, placing a layer of sauce on top.

5. 5

   Sprinkle the top with bread-crumbs and tiny dots of butter, and bake in a hot oven until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 45. The excerpt below is the record exactly as published.

CUSK a la Creme. One pint of cold, flaked fish. One pint of milk. Two eggs (yolks only). One small slice of onion. One table-spoonful of butter. Two table-spoonfuls of flour. One bay-leaf. One sprig of parsley. One blade of mace. A little salt and pepper

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