Fish à la Provençale

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • tablespoons flour.
  • 2 cups milk.
  • Yolks 4 hard boiled eggs.
  • 1 teaspoon Anchovy essence.
  • 2 cups cold boiled flaked fish.


    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.