French Fish
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Archive recipe
A historic Creole dish of boiled fish, flour, milk, onions and parsley. Adapted from French Fish, from The Creole Cookery Book (1885).
Adapted from French Fish, in The Creole Cookery Book (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen 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/louisiana-creole/recipes/french-fish.md.
The dish
4 of 12 items checked
archive.org
4 of 12 items checked · 5 aisles
Have ready a boiled fish, pick all from the bones
Put in stewpan 1 ounce of flour, to which add, by degrees, a quart of milk, mixing it very smoothly
Add 2 small peeled onions, a little parsley, a bay leaf, a sprig of thyme, tied together, a little grated nutmeg, teaspoonful of salt, teaspoonful of pepper
Place over fire
Stir in 1 pound fresh butter, and pass it through a sieve
Lay a little sauce on the bottom of your dish
Then a layer of the fish
Season lightly with white pepper and salt
Then another layer of the sauce, until the fish is used up
Finish with sauce
Adapted from Open Recipe Archive · The Creole Cookery Book (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)