Fish a la Creme

From an
1897
cook book
~~~~~~~~

.

Mix smoothly in 1 c. of Cold Milk
1 Tbsp. Flour,
stir it into 1 c. of Boiling Milk,
and,
when thick and smooth,
add the meat of any cold Fish,
picked free from skin and bones.
Season with Salt,
Pepper,
and 1 Tbsp. Butter.

.

If the Cream is desired to be extra rich,
1 well beaten Egg may be added
one minute before removing it from the fire.
Serve hot.
A pinch of Cayenne or
1 salt spoon (= 1/4 tsp.) of Paprika
is relished by many.
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