Fish a la Creme

Ingredients

• 2 tablespoons of flour
• 1 quart of milk
• 2 tablespoons of finely minced onion
• the same of parsley
• plenty of salt and pepper
• a half-teacup of butter

Method

1. 1

   Stir this over the fire until it begins to thicken, then stir in butter.

2. 2

   Put some of the sauce at the bottom of the baking-dish, then a layer of fish, and so on till it is all used, finishing with sauce and a light layer of bread-crumbs, and bake till a little brown.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 19. The excerpt below is the record exactly as published.

FISH A LA CREME V. C. G. Dress cold, boiled fish with this sauce: Take 2 tablespoons of flour, and add by degrees 1 quart of milk, 2 tablespoons of finely minced onion, the same of parsley, plenty of salt and pep- p

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