The Boston cooking-school cook book

by Fannie Merritt Farmer

Fish à la Provençale

¼ cup butter

2½ tablespoons flour

2 cups milk

Yolks 4 “hard-boiled” eggs

1 teaspoon Anchovy essence

2 cups cold boiled flaked fish

Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.