"To Use Up Your Leftover Cream, Make Creamed Fish..."

CREAMED FISH

Scald one quart of whole milk in a double-boiler with a blade of mace, a bay-leaf, and a sprig of parsley.

Thicken with one tablespoonful each of corn-starch and butter rubbed together.

Take from the fire, add salt and pepper to season, and the beaten yolks of two eggs.

Put a layer of fish in a buttered baking-dish, then a layer of sauce, and repeat until the dish is full, having sauce on top.

Cover with crumbs, dot with butter, and brown in the oven.

Here's another variation:

Mix cold cooked flaked fish with Cream Sauce and season to taste.

Peel large cucumbers, cut in two lengthwise, boil until tender in salted water, scoop out the pulp, and fill with the hot fish.

Cover with crumbs, dot with butter, and brown in the oven.


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