Trout a la Bechamel

Ingredients

• trout
• cream
• butter
• flour
• a little minced onion
• chopped parsley

Method

1. 1

   Make a cream sauce with milk, minced onion, butter, and flour.

2. 2

   Pour it over the fish in a baking pan and bake for about half an hour, basting twice.

3. 3

   Add cream and parsley before serving.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 212. The excerpt below is the record exactly as published.

Trout a la Bechamel (No. 684; 4 lbs gross, and sauce, 42 cents.) Boiled corned beef and cabbage (i lb, beef, 10 cents.) Roast beef (not in demand, some from previous day enough.) Spring lamb (4 lbs, net, 48 cents.) Stuffed shoulder mutton (No. 686 ;3 lbs, net, boned, and stuffing, 35 cents.) Macaroni and tomatoes, Italienne (No. 65 ; V2 lb, macaroni, y^ can tomato, 2 ozs, cheese, etc., 14 cents for about 14 orders.) Summer beets in sauce (5 beets and sauce, 6 cents.) Cabbage (2 heads, 10 cents.) Onions in cream (5 cents.) Potatoes browned, mashed (8 cents.) Baked corn starch pudding, red cherry syrup for sauce (No. 689; 24 cents.) Raspberry pie, apple pie (used canned apples, 3 pies, 30 cents.) Vanilla ice cream (3 pts, cream, etc., 40 cents.) Angel food cake (No. 2 ; doubled, 25 cents.) Nuts, raisins, cheese, crackers, condi- ments, pickles 35. Butter 10, milk 24, cream 10, coffee, tea, sugar 16. Total, $4 \2\ 34 persons; about 12 cents a plate. 683— Scotch Barley Broth. mel ; because that is the name of the sauce, it is always a cream-white dish. If you put your fish to bake in plain milk or cream at fii&t, exp^ecting to thicken the sauce when the fish is done, you find that it has been curdled by the gelatine from the fish and has an unsightly ap- pearance.^ Make the ^cream sauce first, of rich milk, a little minced onion, butter and flour, pour it boiling hot over the fish in a baking pan; bake about ^ hour basting twice ; at last add a little cream and chopped parsley

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