Supreme of Fish

Name: Supreme of Fish
Ingredients: Cut fish steak in pieces for serving; sprinkle with salt; dip in cream; roll in flour; pour over enough cream to cover; Any firm white fish may be used.

From The Williamston cook book, 1950

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 46. The excerpt below is the record exactly as published.

SUPREME OF FISH Cut fish steak in pieces for serving, sprinkle with salt, dip in cream, roll in flour, place in baking dish, and pour over enough cream to cover. Do not allow the pieces to overlay in the baking dish. Bake in an oven THE WILLIAMSTON COOK BOOK 105 at 400 degrees F. until most of the cream is absorbed and the fish is well browned. Any firm white fish may be used.

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