Fish a la Creme

Ingredients

• 2 cups cold flaked fish
• 1/4 bay leaf
• 2 cups butter
• 1 small onion
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup cracker crumbs
• Sprig parsley

Method

1. 1

   Make white sauce with the butter, flour, and milk in which the bay leaf, parsley, and onion have been steeped in double boiler for at least ten minutes.

2. 2

   Remove the seasoning and use the milk for the sauce.

3. 3

   Butter a small bake-dish and put in a layer of fish, pour over half of your sauce, then another layer of fish and the remaining sauce on top, and cover the whole with buttered cracker crumbs.

4. 4

   This makes a nice fish course served on individual dishes or ramiquins.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 30. The excerpt below is the record exactly as published.

Fish a la Creme. 2 cups cold flaked fish. ^4 bay leaf. 2 cups butter. 1 small onion. 2 tablespoons flour. Sprig parsley. 1 cup milk. V2 cup cracker crumbs.

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