Fish a la Creme

Ingredients

• any firm salt water fish
• one ounce of flour
• one quart of cream or new milk
• the juice of one lemon
• one onion chopped fine
• a bunch of parsley
• a little nutmeg
• salt
• and pepper
• a quarter of a pound of butter
• the whites of six eggs

Method

1. 1

   Rub the fish with salt and put in a kettle with boiling water to cover.

2. 2

   Simmer for an hour, then remove bones.

3. 3

   Mix flour with cream or milk, add lemon juice, onion, parsley, nutmeg, salt, and pepper; stir until thick.

4. 4

   Strain and pour over fish, beat egg whites, spread over, and bake until light brown.

As published

This recipe was extracted from The new home cook book (1896), page 31. The excerpt below is the record exactly as published.

FISH A LA CEEME. Mrs. J. A. Ellis. Take any firm salt water fish, rub it with salt and put it in a kettle with enough boiling water to cover it. As soon as it boils set it back where it will simmer, let it stand for an hour, then take it up and draw out all the bones. Put one ounce of flour into a sauce-pan, to which add by degrees one quart of cream or new milk, mixing it very smoothly, then add the juice of one lemon, one onion chopped fine, a bunch of parsley, a little nutmeg, salt and pepper. Put this on the fire, stirring it till it forms a thick sauce ; stir in a quarter of a pound of butter ; strain the sauce through a sieve. Put a little on a dish, then lay the 74 THE HOME COOK BOOK. fish on it and turn the remainder of the sauce over it. Beat to a froth the whites of six eggs

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