French Fish

Ingredients

• Boiled fish (deboned)
• Four tablespoons of flour
• One quart of milk
• Two small peeled onions
• A pinch of parsley
• One bay leaf
• One sprig of thyme (tied together)
• Grated nutmeg to taste
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

1. Boil fish, debone and lay aside.
2. To make the sauce, add one ounce of flour and one quart of milk (alternately) in a sauce pan, stirring until you have a smooth mixture.
3. Then add two small peeled onions, a little parsley, a bay leaf, a sprig of thyme (tied together), teaspoon of salt and teaspoon of white pepper.
4. Place over low heat and stir in the butter. Once butter is melted, pour mixture into a bowl through a sieve ( so only the liquid passes through,no seasonings). 
5. Layer your pan with the sauce, add some fish. Season fish with white pepper and salt. Add another layer of salt, then fish until both ingredients are used up finishing with the sauce on top.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020