Fish a la Creme
- 1 3/4 cups cold flaked fish (cod, haddock, halibut, or cusk)
- 1 cup White Sauce I
- Bit of bay leaf
- Sprig of parsley
- 1/2 slice onion
- Salt and pepper
- 1/2 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, delicately sprinkle with pepper and salt, and pour atop 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.
Submitted by Aug 14, 2009
15 min
30 min
45 min