Fish à la Provengale

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

Method

1. 1

   Melt butter, add flour, and gradually pour in milk.

2. 2

   Mash yolks of hard-boiled eggs and mix with anchovy essence, then add to sauce.

3. 3

   Finally, add the cold boiled fish.

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

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