Fish a la Creme
A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).
A historical recipe
The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Digitised by Project Gutenberg, eBook #26374 (https://www.gutenberg.org/ebooks/26374). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3 pounds of sturgeon
- 1 quart milk
- 1/2 pound butter
- one tumbler of wine
- two good-sized onions
- one lemon
Method
- 3 pounds of sturgeon or any solid white fish boiled until tender.
- Remove bone, mince fine, and season with salt, pepper, wine and lemon juice.
- 1 quart milk, boiled with two good-sized onions until they are in shreds.
- Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour.
- Strain the boiling milk with this and return to the stew-pan and boil again, taking care to stir to prevent lumps and burning.
- Grate the rind of one lemon, with juice and one tumbler of wine and mix thoroughly through the fish.
- Take one loaf of bread, removing all crust, and pass through the colander.
- Have dish very hot, putting fish and crumbs in layers, bringing crumbs on top.
- Place in hot oven for a few minutes.
- A nice lunch dish.