Fish a la Reine

Ingredients

• 2 lbs. of any cold, fresh fish
• 2 ozs. of butter
• two table-spoonfuls of sifted flour
• a pint of sweet milk
• a tea-cupful of chopped mushrooms
• a teaspoonful of salt
• a dash of pepper
• a table-spoonful of chopped parsley
• the yolks of two eggs

Method

1. 1

   Melt butter in a frying pan, add flour, and thin with milk.

2. 2

   Add fish, mushrooms, salt, pepper, and parsley.

3. 3

   Heat over a kettle of water, then mix in beaten egg yolks.

4. 4

   Serve in shells.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 132. The excerpt below is the record exactly as published.

Fish a la Reine. — Pick 2 lbs. of any cold, fresh fish into small pieces. Put 2 ozs. of butter in a frying-pan, let melt, and add two table-spoonfuls of j sifted flour. Mix and thin with a pint of sweet milk. Add the fish, with a tea- cupful of chopped mushrooms, a tea- spoonful of salt, a dash of pepper, and a table-spoonful of chopped parsley. Stand the frying-pan over a kettle of water until the fish is heated. Beat the yolks of two eggs

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