Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Country fishermen say it’s a fine way to cook the smallest fish


  • 6 to 8 fish, cleaned
  • 1 qt. water
  • 5 parsley sprigs


  • Combine fish, water, parsley sprigs, carrots, celery, onions, lemon, salt and pepper in kettle. Simmer 1 to 2 hours. Strain stock.
  • Beat cream and egg yolks in large bowl. Add chopped parsley.
  • Pour hot stock over cream-egg mixture; blend thoroughly and serve at once.