Cold Red or Other Cold Fish

Ingredients

• One whole cold-water fish
• One small onion
• One-half cup of parsley
• Four cups of milk or cream
• One cup of flour
• Two egg yolks

Directions

1. Debone the fish.
2. Stew the bones with the onions and parsley.
3. Thicken the milk by mixing it with the eggs and flour along with salt and pepper.
4. Cut up the fish.
5. Take the bones out of the gravy and add in the fish.
6. Stew again until very hot, then add in the thickening.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
July 5, 2021