The Boston cooking-school cook book

by Fannie Merritt Farmer

WAYS OF USING REMNANTS OF COOKED FISH

Fish à la Crême

1¾ cups cold flaked fish (cod, haddock, halibut, or cusk)

1 cup White Sauce I

Bit of bay leaf

Sprig of parsley

½ slice onion

Salt and pepper

½ cup buttered cracker crumbs

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.