Fricassee of Fish (Fricassee de Poisson)

Ingredients

• l lb. fish, cooked uncooked.
• \ pt. fish stock.
• 1 gill milk.
• 1 oz. butter.
• 1 oz. flour.
• 1 hard-boiled egg.
• A sq ueeze of lemon juice.
• White pepper and salt.
• 1 or 2 table-sps. cream.

Method

1. 1

   Cut fish into small pieces, free from skin and bone.

2. 2

   Make a sauce with butter, flour, fish stock, and milk, seasoning with pepper and salt.

3. 3

   Add fish and cook until heated through.

4. 4

   Serve with a squeeze of lemon and cream.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 185. The excerpt below is the record exactly as published.

Fricassee of Fish (Fricassee de Poisson) l lb. fish, cooked uncooked. \ pt. fish stock. 1 gill milk. 1 oz. butter. 1 oz. flour. 1 hard-boiled egg. A sq ueeze of lemon juice. White pepper and salt. 1 or 2 table-sps. cream.

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