Fish à la Crême

Preparation info
    • Difficulty

      Medium

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • cups cold flaked fish (cod, haddock, halibut, or cusk).
  • 1 cup

Method

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