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.
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| - 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.
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| - 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
* alexanderjamesmom@gmail.com*
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