White Fish in Butter with Cream Sauce

Ingredients

• 1 lb. cold cooked fish
• 1 oz. butter
• 1 oz. flour
• £ pint milk
• £ teaspoonful chopped parsley
• 1 yolk of egg
• £ teaspoonful thyme
• juice of £ a lemon
• 1 teaspoonful chopped onion
• pinch of mace
• cayenne pepper

Method

1. 1

   Break the fish into flakes and chop finely.

2. 2

   Put the butter into a pan, stir in the onion, and fry until golden.

3. 3

   Add the flour and stir until yellow, then add the milk and stir until the mixture leaves the pan sides clean.

4. 4

   Stir in the seasonings and yolk, allow to set, add the minced fish and stir until a thick paste.

5. 5

   Turn out onto a plate and allow to cool, then form into balls.

6. 6

   Pile these in pyramid form on a dish, pour over enough cream sauce to mask, and serve hot or cold.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 39. The excerpt below is the record exactly as published.

WHITE FISH IN BUTTER WITH CREAM SAUCE. 1 lb. cold cooked fish 1 oz. butter 1 oz. flour £ pint milk salt and pepper to taste £ teaspoonful chopped parsley 1 yolk of egg £ teaspoonful thyme juice of £ a lemon 1 teaspoonful chopped onion pinch of mace cayenne pepper

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