Haddock a la Mornay

Ingredients

• a fresh haddock
• four ounces of good butter
• two ounces of grated Parmesan cheese
• a cup of thick cream sauce
• fish stock
• buttered paper
• bread crumbs

Method

1. 1

   Split the haddock, remove head, fins, bones, and skin.

2. 2

   Place in a baking dish, season, and add fish stock.

3. 3

   Cover with buttered paper and cook for 10 minutes.

4. 4

   Prepare a cream sauce, add fish stock, butter, and Parmesan.

5. 5

   Pour over fish, sprinkle with cheese and bread crumbs, and bake until golden.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 22. The excerpt below is the record exactly as published.

HADDOCK A LA MORNAY Split a fresh haddock in two. Remove the head, fins, bones, and skin. Put it on a metal baking-dish, and season. Add a little fish stock or white stock to it. Cover with a buttered paper, and cook in the oven for ten minutes. Prepare a cup of thick cream sauce. Add the fish stock from the baking-dish to it, and then stir into it four ounces of good butter and two ounces of grated Parmesan cheese. Pour the sauce over the fish. Sprinkle plenty of grated cheese over it, and also some bread crumbs

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