Fish a la Reine

Ingredients

• One pint of cold flaked fish
• One-half pint of milk or cream
• One table-spoonful of butter
• One table-spoonful of flour
• One table-spoonful of chopped parsley
• One egg (yolk only)
• Three chopped mushrooms
• Salt to taste
• Pepper to taste

Method

1. 1

   Put the butter in the frying-pan, and when it melts add the flour; then gradually add the milk, stirring thoroughly.

2. 2

   As soon as the milk boils, turn in the fish, mushrooms, salt, and pepper, and cook the whole very slowly until the fish is thoroughly heated.

3. 3

   Beat the yolk of egg lightly, add a tablespoon of milk to thin it, and add the parsley and yolk to the fish, stirring the mixture well together for a minute, when it is ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 46. The excerpt below is the record exactly as published.

FISH a la Reine. One pint of cold flaked fish. One-half pint of milk or cream. One table-spoonful of butter. One table-spoonful of flour. One table-spoonful of chopped parsley. One egg (yolk only). Three chopped mushrooms, if you have them. Salt and pepper to taste

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