Fish a la Creme

Name: Fish a la Creme
Yield: 4 servings
Ingredients: Make i c Medium White Sauce; (2 T flour); seasonmg with I T chopped parsley; i t chopped onion; cover the bottom of a small buttered baking dish with % c flaked fish; Cover the top with buttered crumbs

From Lessons in cooking through preparation of meals, 1912

Serves 4

Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 168. The excerpt below is the record exactly as published.

FISH A LA CREME BROWN BREAD AND BUTTER TEA Fish a la Creme Make i c Medium White Sauce (2 T flour), seasonmg with I T chopped parsley, i t chopped onion; cover the bottom of a small buttered baking dish with % c flaked fish, left from the preceding evening, sprinkle with salt and pepper, and add >4 the sauce; repeat using the same quantity of fish. Cover the top with buttered crumbs

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