Fish a la Grapes

Ingredients

• Select white fish with as few bones as possible.
• Put large tablespoon of butter
• stir in thoroughly without lumping, 1 tablespoon flour
• add 1 cup of cream
• and % cup fish stock
• add 2 tablespoons grated cheese
• the yolks of 2 eggs, well beaten
• Drop in 2 cups of malaga grapes

Method

1. 1

   Remove bones from fish, season, cook in water.

2. 2

   Prepare dressing with butter, flour, cream, stock, cheese, and eggs.

3. 3

   Pour over fish and serve hot.

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 6. The excerpt below is the record exactly as published.

FISH a la GRAPES Select white fish with as few bones as possible. Re- move bones. Place in shallow pan, skin side down, with just enough water to cook in and keep from sticking. Season with salt. Cook thoroughly done, but do not let fish come to pieces. Serve with dress- ing made as follows: Put large tablespoon of butter in saucepan and melt without burning, stir in thor- oughly without lumping, 1 tablespoon flour, add 1 cup of cream and % cup fish stock, add 2 tablespoons grated cheese and the yolks of 2 eggs, well beaten; stir until hot, but do not allow to boil. Drop in 2 cups of malaga grapes

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