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Fish a la Creme

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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.

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Ingredients

Method

  1. Contributed by Mrs.
  2. Allen Maury, Ashland, Virginia.
  3. Take 4 lbs.
  4. halibut, whitefish, rock or shad and boil in salt and water.
  5. When done take off the skin, remove bones and shred fine.
  6. To 1 qt.
  7. of cream mix well 3 tablespoons flour, ¼ lb.
  8. butter, ½ onion, 1 bunch parsley and a little cayenne pepper.
  9. Put into a deep dish, a layer first of fish and then of sauce until dish is filled.
  10. Put on top bread crumbs and bake one-half hour.