Recipes > Seafood > Réchauffé of Fish, No. 2

Réchauffé of Fish, No. 2

Ingredients

• 1 pint of cooked fish, flaked and seasoned
• 1/4 cup of butter
• 1/4 cup of flour
• 1 cup of fish stock
• 1 cup of cream and milk combined
• 1/2 teaspoonful of salt, if needed
• 1 teaspoonful of anchovy paste
• 1/2 teaspoonful of paprica
• 2 tablespoonfuls of oil
• 2 tablespoonfuls of lemon juice
• 1 tablespoonful of chopped parsley

Instructions

Marinate the fish while hot with salt, pepper, oil and lemon juice, adding, also, a few drops of onion juice, if desired. At serving-time make a sauce of the butter, flour, salt, paprica, stock and cream; add the paste and the fish, and, when the fish is thoroughly heated, turn down the flame of the lamp or set the blazer into hot water. Sprinkle with the parsley and serve.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).