Fish a la Creme, No. 2

Ingredients

• One pint of pieces of cold cooked fish
• yolks of two eggs
• one pint of milk
• one blade of mace
• one bay leaf
• a sprig of parsley
• a small piece of onion
• one large tablespoon of butter
• seven tablespoons of flour
• a teaspoon of salt
• one-quarter teaspoon of pepper

Method

1. 1

   Heat milk with onion, mace, parsley, and bay leaf until boiling.

2. 2

   In a frying pan, melt butter, add flour, and mix.

3. 3

   Strain in the milk, stirring until it boils.

4. 4

   Remove from heat, add salt, pepper, and egg yolks.

5. 5

   Add fish and transfer to a baking dish.

6. 6

   Top with breadcrumbs and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 17. The excerpt below is the record exactly as published.

Fish a la Creme, No. 2 One pint of pieces of cold cooked fish, yolks of two eggs, one pint of milk, one blade of mace, one bay leaf, a sprig of parsley, a small piece of onion, one large tablespoon of butter seven tablespoons of flour. Put the milk in a boiler add to it the onion, mace, parsley and bay leaf, and let it stand until boiling hot. Put the butter in a frying pan to melt without browning; add the flour; stir until thoroughly mixed. Strain into it the milk, stirring continuously until it boils. Take from the fire, add a teaspoon of salt, one-quarter teaspoon of pep- pe

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