French Fish

Ingredients

• One boiled fish (remove all bones)
• One ounce of flour
• One quart of milk
• Two small peeled onion
• A little parsley
• One bay leaf
• One sprig of thyme
• Grated nutmeg
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

Sauce

1. In a stew pan, add one ounce of flour one quart of milk
2. Mix it very smoothly
3. Add two small peeled onions
4. Add parsley
5. Add one bay leaf
6. Add one sprig of thyme
7. Add a little grated nutmeg
8. Add a teaspoon of salt and pepper
9. Place over a fire
10. Stir in one pound of fresh butter and pass it through a sieve

Preparing the Dish

1. Lay a little sauce on the bottom of your dish
2. Add a layer of fish
3. Season with salt and pepper to taste
4. Add another layer of sauce and fish until all the fish is used up
5. Finish the dish with sauce on top of the fish

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019