Fish a la Creme
From Physical culture cook book, 1901
This dish is delicious, baked in individual shells or ramekins, for luncheon.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 25. The excerpt below is the record exactly as published.
Fish a la Creme. — Any white-flesh fish left from yesterday's dinner will serve for this dish ; make a drawn butter sauce, No. 2, put a layer of shredded fish in a dish, pour over half the sauce, add another layer of fish, the rest of the sauce, and sprinkle bread crumbs over the top
Cook this with the app: pantry check, scaling, and the assistant.