Fish Au Gratin

Ingredients

• Take the remains of cold boiled fish — cod, halibut or turbot
• Butter
• Cheese
• Cayenne
• Eggs
• Tomato or potato

Method

1. 1

   Remove skin and bones, separate flakes without breaking them.

2. 2

   Thickly butter an ashet and put alternate layers of fish, rich butter sauce, sprinkling each layer with grated cheese and a little cayenne.

3. 3

   On the top strew brown bread crumbs, and over them place pats of butter.

4. 4

   Place in the oven to get thoroughly heated.

5. 5

   Garnish with hard-boiled egg and tomato, or with potato border.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 8. The excerpt below is the record exactly as published.

FISH AU GRATIN. Cayenne. Eggs- Tomato or potato. Take the remains of cold boiled fish — cod, halibut or turbot — remove skin and bones, separate flakes without breaking them. Thickly butter an ashet and put alternate layers of fish, rich butter sauce, sprinkling each layer with grated cheese

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