WAYS OF USING REMNANTS OF COOKED FISH

WAYS OF USING REMNANTS OF COOKED FISH

Ingredients:
1 cup White Sauce I
1/2 cup buttered

Directions:
cracker crumbs
Bit of bay leaf
Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the
bottom
of small buttered platter with one−half of the fish, sprinkle with salt and pepper, and pour
over
one−half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown.
Fish à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served
for a fish course at dinner.
122
Turban of Fish
21/2 cups cold flaked
fish (cod, haddock,
halibut, or cusk)