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)