Season with salt, pepper, grated onion, minced parsley,
and grated nutmeg, take from the fire and add half a cupful of
butter. Add also the white of an egg well-beaten. Put the fish on
a serving-dish, spread the sauce over it and brown in the oven.
WHITEFISH A LA CREME--II
Clean a whitefish and simmer until done in salted, boiling water.
Drain, remove the large bones. Put into a buttered baking-pan,
sprinkle with chopped onion and minced parsley, seasoning with
grated nutmeg, salt, and pepper. Cover with Cream Sauce to which
three tablespoonfuls of butter have been added, and put into a
hot oven for ten or fifteen minutes.
[Page 446]
WHITEFISH AU GRATIN--I
Boil a whitefish in salted water and flake fine with a fork. Bring
to the boil two cupfuls of milk and thicken it with a tablespoonful
of corn-starch rubbed smooth in a little cold water. Take from
the fire, add salt and pepper to season, two tablespoonfuls of
butter, and two eggs well-beaten. Butter a baking-dish, put in a
layer of fish, cover with sauce, season with grated nutmeg, and
repeat until the dish is full. Cover with crumbs, dot with butter,
and brown in the oven.
WHITEFISH AU GRATIN--II
Skin and bone the fish, cut into small squares, and season with salt
and pepper.
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