Photo: Gregor Moser
Ingredients
- two eggs
Directions
1
Prepare as fish au gratin. Leave out wine. Mash fine. Add sauce, a little grated onion and beaten whites of two eggs. Put into buttered timbale cups. Set in pan of hot water. Cover with oil paper and cook twenty minutes, or until done. Turn out on plate. Garnish with parsley and serve with white sauce.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive