Fish au Gratin (Remains of Cold Fish)

Ingredients

• Remains of any cold fish
• some white sauce
• bread-crumbs
• some small bits of butter

Method

1. 1

   Break the cold fish into small pieces, remove all bones, place in a flat baking-dish with white sauce, sprinkle with bread-crumbs and bits of butter.

2. 2

   Bake for about 20 minutes.

3. 3

   Serve in the same dish.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 14. The excerpt below is the record exactly as published.

au Gratin ” (Eemains of Cold Fish). Kemains of any cold fish. Break it in small pieces,, take away all the bones ; put it in a fiat baking-dish, with some white sauce or remains of any fish sauce you have ; sprinkle over with bread-crumbs and some small bits of butter

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