Reference > Farmer's Cookbook > FISH > Fish à la Créme
  Washington Terrapin Turban of Fish  
CONTENTS · BIBLIOGRAPHIC RECORD

Fish à la Créme

13/4 cups cold flaked fish (cod, haddock, halibut, or cusk)
Sprig of parsley

1/2 slice onion

Salt and pepper
1 cup White Sauce I
1/2 cup buttered cracker crumbs
Bit of bay leaf

Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the bottom of small buttered platter with one-half of the fish, sprinkle with salt and pepper, and pour over one-half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown. Fish à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served for a fish course at dinner.


CONTENTS · BIBLIOGRAPHIC RECORD
  Washington Terrapin Turban of Fish  
 
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