Page:Browne - The Plain Sailing Cook Book.djvu/37

 

CREAMED FISH

• MATERIALS
• 1 cup cold fish-flakes
• 1 cup White Sauce No. 2

• UTENSILS
• Plate
• 2 forks

DIRECTIONS

1. If left-over fish or canned fish is used, shred it into small pieces with two forks.
2. Make White Sauce No. 2 in accordance with directions on page 150.
3. Add the fish to the White Sauce in the saucepan, set the saucepan over the fire, and heat to the boiling-point, stirring slowly to prevent scorching.

REMARKS

Serve on strips of buttered toast.

If desired, the creamed fish may be put in a baking-dish, covered with buttered bread crumbs, and baked for fifteen minutes in a moderate oven, or until browned.

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