Photo: Gregor Moser
Ingredients
- 2 cups left over fish
- 1 cup thin white sauce
Directions
1
Fish may be picked apart, mixed with cream sauce, and served as creamed fish or served as an escallop.
2
_Escalloped fish._
3
2 cups left over fish, picked over and freed of bones. 1 cup thin white sauce, dried bread crumbs buttered.
4
Butter a baking dish and line with crumbs. Add a layer of fish, using half, and cover with half the sauce. Cover with a layer of crumbs. Add another layer of fish, sauce, and crumbs, making this last layer of crumbs quite thick. Place in a hot oven and leave until crumbs are brown and fish is heated through.
5
_To butter crumbs._
6
Melt a little butter in a saucepan and turn the crumbs in, stirring them over and over with a spoon until all the crumbs are coated.
By Helen Kinne and Anna M. Cooley ·
Recipe sourced from
gutenberg