American Medium Fannie Merritt Farmer
Fish à la Crême
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 à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served for a fish course at dinner.
Ingredients
grocery- 1¾ cups cold flaked fish (cod, haddock, halibut, or cusk)
- Bit of bay leaf
- Sprig of parsley
- ½ slice onion
- Salt and pepper
- ½ cup buttered cracker crumbs
Shop Ingredients
Prices and availability vary by location. We may earn a commission from purchases.
Required Gear
kitchen
Baking dish * We may earn a commission from these links.
receipt_long
Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 11 (1896)