Cusk a la Crème

Ingredients

• 1 pint cold fish
• 1/4 tablespoon cornstarch
• 1 pint milk
• 1/2 tablespoon butter
• 1 blade mace
• Yolk of 1 egg
• 1 sprig parsley
• Salt and pepper
• 1 bay leaf
• Bread crumbs

Method

1. 1

   Put the milk with the mace, parsley and bay leaf in a double boiler; bring to a boil; remove the mace, parsley and bay leaf and add the cornstarch and butter, well rubbed together.

2. 2

   Then add the beaten egg and season to taste.

3. 3

   Fill a baking dish with alternate layers of fish and sauce; cover with bread crumbs and bake in the oven until the crumbs are browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 57. The excerpt below is the record exactly as published.

usK A LA crI;me 1 pint cold fish 14 tablespoon cornstarch 1 pint milk 1/2 tablespoon butter 1 blade mace Yolk of 1 egg 1 sprig parsley Salt and pepper 1 bay leaf Bread crumbs

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