How to Cook Fish

by Myrtle Reed

FISH À LA CRÈOLE

Chop an onion and a clove of garlic and fry in lard. Add three tablespoonfuls of flour, cook until brown, and add one can of strained tomatoes. Have the fish cut into convenient pieces for serving, dredge with seasoned flour, and sauté in butter until brown. Pour the sauce over, simmer until done, and serve.