Scalloped Fish

Ingredients

• Use remnants of any cold fish left from dinner
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1 teaspoon salt
• Blue Ribbon white pepper or cayenne

Method

1. 1

   Make a cream sauce by cooking butter and flour until they bubble, then add milk, salt, and Blue Ribbon white pepper or cayenne.

2. 2

   Butter a pudding-dish, put in a layer of fish, then a layer of the sauce, and so on alternately.

3. 3

   Spread bread or cracker crumbs on top, add bits of butter, and bake about 20 minutes in a hot oven.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 14. The excerpt below is the record exactly as published.

Scalloped Fish—Use remnants of any cold fish left from dinner, picking it to pieces and removing all bones. Make a cream sauce by cooking 2 tablespoons butter and 2 tablespoons flour until they bubble, then add 2 cups milk, 1 teaspoon salt, and Blue Ribbon white pepper or cayenne

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