Fish a la Creme

Ingredients

• Put a pint of sweet milk on to boil
• Rub 1 oz. of butter
• two table-spoonfuls of corn-starch
• a teaspoonful of onion-juice
• a little chopped parsley
• and pounded mace
• the beaten yolks of two eggs

Method

1. 1

   Boil milk, then mix butter and cornstarch, stirring into the milk.

2. 2

   Add onion-juice, parsley, mace, and beaten egg yolks.

3. 3

   Strain and layer sauce and fish in a baking dish, topping with sauce and bread-crumbs.

4. 4

   Bake until browned.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 130. The excerpt below is the record exactly as published.

Fish a la Creme. — Put a pint of sweet milk on to boil. Rub I oz. of butter and two table-spoonfuls of corn- starch together and stir in the boiling milk. Add a teaspoonful of onion- juice, a little chopped parsley, and pounded mace. Let boil two or three minutes. Add the beaten yolks of two eggs

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