Recipes > Seafood > Scalloped Fish, No. 2

Scalloped Fish, No. 2

Instructions

Butter a dish, place in a layer of cold cooked fish, sprinkle with bread crumbs, parsley, salt, butter and pepper; repeat. Cover with white sauce, using one tablespoon of flour to two tablespoons of butter and one cup of milk. Sprinkle top with buttered bread crumbs and bake.

Print recipe/article only

Source

The International Jewish Cook Book (1919).