Fish à la Provençale

Name: Fish à la Provençale
Ingredients: 2 cups milk.; 2 cups cold boiled flaked fish.; 2½ tablespoons flour.; 1 teaspoon Anchovy essence.; ¼ cup butter.; Yolks 4 hard boiled eggs.

Preparation info

Difficulty
Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Ingredients

¼ cup butter.
2½ tablespoons flour.
2 cups

Supper
Lunch
Pescatarian

Method

Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated.