Fish Hashed In Paste Recipe

Cut the fish into dice about three quarters of an inch square; prepare

white sauce the same as for fowls, leaving out the mushrooms and

truffles; add a little anchovy sauce to give it a good colour, and a

pinch of cayenne pepper and salt. When the sauce is done, throw in the

dice of fish, and when thoroughly hot serve it.



There should be a little more butter in the sauce than is commonly used

in the white sauce for fowls.

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