Fish à la Provençale

Name: Fish à la Provençale
Ingredients: one-fourth cup butter; two and one-half tablespoons flour; two cups milk; yolks of four hard-boiled eggs; one teaspoon anchovy essence; two cups cold boiled, flaked fish

From Chafing dish possibilities, 1898

Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 12. The excerpt below is the record exactly as published.

Fish k la Provengale Melt one-fourth cup butter, add two and one- half tablespoons flour, and pour on gradually two cups milk. Mash yolks of four hard-boiled eggs, and mix with one teaspoon anchovy es- 7i Chafing Dish Possibilities sence, add to sauce, then add two cups cold boiled, flaked fish

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