Ingredients Jump to Instructions ↓

  1. 1 3/4 cups cold flaked fish (cod, haddock, halibut, or cusk)

  2. 1 cup White Sauce I Bit of bay leaf Sprig of parsley

  3. 1/2 slice onion Salt and pepper

  4. 1/2 cup buttered cracker crumbs

Instructions Jump to Ingredients ↑

  1. Instructions 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 a la creme, baked in scallop shells, makes an attractive luncheon dish, or may be served for a fish course at dinner.


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