Creamed Fish
Many recipes for cooked fish can be made with canned fish as well. Serve this over toast or rice, or use it in an omelet or crepe.
3 T butter
3 T flour
2 C milk
1 T lemon juice
1-1-� C cooked or canned fish
Salt
Freshly ground pepper
1 T minced parsley, chives, or dill
Heat the butter in a heavy-bottomed saucepan. Stir in the flour and cook until smooth, about 2 minutes. Slowly add the milk, continuing to stir. Simmer for 2 minutes. Mix the lemon juice into the fish and add to the cream sauce. Add salt and pepper to taste. Heat thoroughly, remove from the heat, and sprinkle with parsley.
Serves 4
Creamed Fish with Mushrooms
Add � C mushrooms, saut�ed in 2 T butter, to the sauce.
Creamed Fish with Tarragon
Add � t dried tarragon, crumbled, with the milk.
Creamed Fish Florentine
Cook 1-� lbs of spinach in boiling salted water. Drain well and spoon the creamed fish over the spinach.
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham Typed By: Susan Godfrey
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