Recipe For Cooking Fish A La Creme

Fish A La Creme In Paper Cases. Garnish: Sifted yolk of egg, with ring of white above, holding a celery leaf.

Prepare a duchesse potato mixture, or use plain mashed potatoes, well-seasoned and beaten; shape the potato into an oval or circular wall on a serving-dish that will bear the heat of the oven; roll part of the potato into small balls and set these close together on the top of the wall, brush over the potato with the yolk of an egg, beaten slightly and diluted with a tablespoonful of milk. Have ready an equal bulk of cold cooked fish, flaked, and white sauce. In making the sauce use fish stock, or milk, or half and half; add any egg left after brushing over the potato. Put alternate layers of sauce and fish inside the wall. Cover the top with half a cup of cracker crumbs, mixed with one fourth a cup of melted butter. Set the dish in the oven over hot water about fifteen minutes, or until the crumbs and potatoes are delicately browned.