Fish a la crême

Ingredients

• 1 cup salt
• 1 quart cream
• 1 quart milk
• 4 eggs
• 1 onion
• 1/2 tablespoon parsley
• 3 tablespoons flour
• 1/4 pound clarified butter
• 1 cup bread crumbs

Directions

1. Boil the fish being used with salt and seperate from bone.
2. Boil 1 quart of cream and 1 cup o milk with 4 egg yolks beaten in seprate from fish.
3. Add 1 diced onion and 1/2 tablespoon  parsley.
4. Once boiled, strain the cream, return to heat, and when boiling add 3 tablespoons flour.
5. Once smooth add 1/4 pounds of clarified butter (a little more if not made with cream).
6. Butter a deep dish and place a layer of fish, then sauce; repeat unil dish is full leaving the top layer as the sauce.
7. Cover with bread crumbs and bake for 30minutes.

Source — Creole Cookery Book
Prepared by Broad Rivet
Louisiana Anthology
July 20, 2022