Page:Browne - The Plain Sailing Cook Book.djvu/37

 CREAMED FISH


 * MATERIALS

1 cup cold fish-flakes

1 cup White Sauce No. 2


 * UTENSILS

Plate

2 forks

DIRECTIONS
 * 1) If left-over fish or canned fish is used, shred it into small pieces with two forks.
 * 2) Make White Sauce No. 2 in accordance with directions on page 150.
 * 3) Add the fish to the White Sauce in the saucepan, set the saucepan over the fire, and heat to the boiling-point, stirring slowly to prevent scorching.

REMARKS Serve on strips of buttered toast.

If desired, the creamed fish may be put in a baking-dish, covered with buttered bread crumbs, and baked for fifteen minutes in a moderate oven, or until browned. 