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

Turban of Fish

21/2 cups cold flaked fish (cod, haddock, halibut, or cusk)
1/4 cup butter

1/4 cup flour
11/2 cups milk
1/2 teaspoon salt
1 slice onion
1/8 teaspoon pepper
Blade of mace
Lemon juice
Sprig of parsley
Yolks 2 eggs
2/3 cup buttered cracker crumbs

Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly beaten. Put a layer of fish on buttered dish, sprinkle with salt and pepper, and add a few drops of lemon juice. Cover with sauce, continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and bake in hot oven until crumbs are brown.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fish à la Créme Fish Hash  
 
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