ESCALOPED FISH
One pint of milk, one pint of cream, four table-spoonfuls of
flour, one cupful of bread crumbs and between four and five
pounds of any kind of white fish-cusk, cod, haddock, etc.,
boiled twenty minutes in water to cover and two table-spoonfuls
of salt.
Put fish on to boil, then the cream and milk. Mix the flour with half
a cupful of cold milk, and stir into boiling cream and milk. Cook eight
minutes and season highly with salt and pepper.
Remove skin and bones from fish, and break it into flakes. Put a
layer of sauce in a deep escalop dish, and then a layer of fish, which
dredge well with salt (a table-spoonful) and pepper; then another layer
of sauce, again fish, and then sauce.
Cover with the bread crumbs, and bake half an hour. This
quantity requires a dish holding a little over two quarts, or, two smaller
dishes will answer.
If for the only solid dish for dinner, this will answer for six persons; but if
it is in a course for a dinner party, it will serve twelve. Cold boiled fish can
be used when you have it. Great care must be taken to remove every bone
when fish is prepared with a sauce, because one cannot look for bones then
as when the sauce is served separately.
This escaloped fish recipe is delicious.
Tags for this recipe :Tags: Fish Recipes
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