Fish à la Crême

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • cups cold flaked fish (cod, haddock, halibut, or cusk).
  • 1 cup White Sauce I.
  • Bit of bay leaf.
  • Sprig of parsley.
  • ½ slice onion.
  • Salt and pepper.
  • ½ cup buttered cracker crumbs.


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.