Fish Cream Recipe

MRS. J. G. SCOTT.



One can of salmon, one quart of milk, one cup of flour, one cup of

butter, three eggs, one cupful of bread crumbs, one half cupful grated

cheese, one onion, one bunch of parsley, two bay leaves. Take the canned

salmon, or boil a fish, and when cool take out the bones and break the

fish in small pieces. Put on to boil one quart of milk, an onion, a

bunch of parsley, and two bay leaves; after boiling strain through a

colander, then add a cup of flour mixed smooth with cold milk and a cup

of butter; beat up three eggs and pour into the mixture. Put in a baking

dish alternate layers of fish and cream until the dish is full, putting

cream top and bottom. Place on top one cup of bread crumbs and one half

cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty

minutes.

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