RÉCHAUFFÉ OF FISH—V
Brown a tablespoonful of flour in butter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, cayenne, ginger, and mace. Reheat cold cooked flaked fish in the sauce.
Brown a tablespoonful of flour in butter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, cayenne, ginger, and mace. Reheat cold cooked flaked fish in the sauce.