Fish au Gratin

Ingredients

• 4 or 5 fillets of freshly boiled fish
• 1 teacupful white sauce (see index.)
• A pinch of salt and pepper
• 1 tablespoonful oreadcrumbs or crushed biscuit
• 1 teaspoonful butter or lard
• 1 teaspoonful chopped parsley and the same of finely chopped onion

Method

1. 1

   Divide the boiled fish into fillets as if for frying.

2. 2

   Grease a pie dish, sprinkle the chopped parsley and onion at the bottom, lay in the fillets dusted with the salt and pepper, pour over the white sauce (if you have any leftover from the day before, it will do quite well) and cover with the breadcrumbs.

3. 3

   Put the butter in three little dabs on top.

4. 4

   Bake in the oven for seven or eight minutes and serve when it is a good brown colour.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 26. The excerpt below is the record exactly as published.

Fish au Gratin. (II). 4 or 5 fillets of freshly boiled fish. 1 teacupful white sauce (see index.) A pinch of salt and pepper. 1 tablespoonful oreadcrumbs or crushed biscuit. 1 teaspoonful butter or lard. 1 teaspoonful chopped pars- ley and the same of finely chopped onio

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