Escaloped Fish

Ingredients

• a quart of boiled and flaked fish
• a quart of milk
• three table-spoonfuls of butter
• two of flour
• two table-spoonfuls of Parmesan cheese
• one teaspoonful of onion juice
• two level table-spoonfuls of salt
• half a teaspoonful of pepper
• one cupful and a half of grated bread crumbs

Method

1. 1

   Melt butter in a frying-pan, add flour, stir until smooth.

2. 2

   Gradually add milk, stirring until it boils.

3. 3

   Simmer for 2 minutes, then add cheese, onion juice, and half the pepper and salt.

4. 4

   Layer sauce and fish in an escalop dish, top with crumbs, and bake in a moderately hot oven for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 100. The excerpt below is the record exactly as published.

Escaloped Pish. If provision is to be made for six persons, use a quart of boiled and flaked fish (any kind of white fish will do), a quart of milk, three table-spoonfuls of butter, two of flour, two table-spoonfuls of Parmesan cheese, one tea- spoonful of onion juice, two level table-spoonfuls of salt, half a teaspoonful of pepper, and one cupful and a half of grated bread crumbs

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