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CREAMED FISH
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DIRECTIONS
- If left-over fish or canned fish is used, shred it into small pieces with two forks.
- Make White Sauce No. 2 in accordance with directions on page 150.
- 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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