Fish au Gratin

Ingredients

• Grease a pie dish
• the chopped parsley
• onion
• the white sauce
• the breadcrumbs
• the butter in three little dabs
• salt
• pepper

Method

1. 1

   Grease a pie dish, sprinkle the chopped parsley and onion at the bottom, lay in the fillets dusted with salt and pepper, pour over the white sauce, and cover with breadcrumbs.

2. 2

   Put the butter in three little dabs on top.

3. 3

   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.

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. Put the butter in three little dabs on top. 2. Bake in the oven for seven or eight minutes and serve when it is a good brown colour. Note. If you have any cheese, a tablespoonful of it grated and added to the white sauce is a great improvement. Fish au gratin makes a nice change from plain boiled fish. 56 FISH. Grilled Fish. (II). The karpassa is really the only fish that can be grilled whole. If you have a larger fish, it is best to cut off a good slice from the middle about 2£ inches thick. Rub in salt and pepper and place on the grill over a good fire for about ten minutes, turning it once over carefully. When done put a dab of butter on top, sprinkle with chopped parsley and serve with quarters of lime and, if liked, a sauce hollandaise (see index) or melted butter (see index). A dessertspoonful of chopped parsley, another of tatassa, a teaspoonful of dried thyme, a pinch of nutmeg and two cloves. 1. Cut eight or ten fillets off a large piece of fish as if for frying. 2. Boil the bones, trimmings, head and tail of the fish in two pints of salted water. When the liquid has boiled down to one pint, take it off the fire and strain it. 3. Take a small native pot with a cover ( telle J, and put at the bottom a layer- of sliced onion

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