Fish à la Crème
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2 of 7 items checked · 5 aisles
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Archive recipe
A historic Australian dish of whiting, milk, butter, flour and lemon juice. Adapted from Fish à la Crème, from The Art of Living in Australia (1893).
Adapted from Fish à la Crème, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/fish-la-cr-me-2.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 5 aisles
Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour
Strain out and mix with 1 gill of milk
Wash the fillets and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper
They will take about 20 minutes
Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given
Season and flavour this and pour it over the fillets
Garnish with chopped parsley and red bread crumbs, and serve hot
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)