Fillets of Fish with Bechamel Sauce
From Choice recipes, 1900
Fish can be prepared beforehand and heated in the oven.
Presented as published in 1900. 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 Choice recipes (1900), page 4. The excerpt below is the record exactly as published.
FILLETS OF FISH WITH BECHAMEL SAUCE Miss Annie Laugfhiin Slice salmon or any white fish; fry lightly in butter for six minutes, then dip in beaten egg, roll in crumbs, season, dot thickly with butter and place in a good oven for fifteen minutes. Serve with a sauce made by melting one tablespoonful of butter, rub smoothly in this one of flour, and dilute with a half-pint of stock
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