Seafood Fish A la Creme

fish a la creme.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

1 firm fish​

1 pint cream, or milk​

2 tbsp. flour​

1 onion​

1/2 lb. butter (or less)​

salt​

4 crackers​

Instructions:

Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two tablespoonfuls flour, one onion, one-half pound butter (or less), and salt.​

​

Set it on the fire and stir until it is as thick as custard. Fill a baking-dish alternately with fish, cracker, and cream. Bake for thirty minutes, use four crackers. - Mrs. W. C. R.​

 

[donna]

This one sounds good too.

 

[nitrofd]

This is a recipe from Fannie Farmer,Principal of the Boston Cooking School.
Published in the The Boston Cooking School Cook Book (1896)
Fish a La Creme.
1 3/4:cups of cold flaked White fish (Cod,Haddock,Halibut)
Bay leaf
Sprig of parsley
1/2 Onion
Salt
Pepper
1/2 cup of cracker crumbs
Scald milk for making of White Sauce,with bay leaf,parsley,and onion.Cover the bottom of small buttered platter with one half of fish,sprinkle with salt and pepper and pour over one half the sauce,repeat.Cover with crumbs and bake in a hot oven until crumbs brown.Fish a La Creme baked in scallop shells make an attractive luncheondish,or may be served as a fish course at dinner.

 

[tbuckley]

Growing up, I was always told that any combination of fish and milk would cause food poisoning. I got that from Mom who got it from her father who was born in 1867 in a village on the coast of Cornwall where fish was a staple food. I was always warned not to even drink milk with fish. Has anyone else ever heard that?

 

[nitrofd]

Growing up, I was always told that any combination of fish and milk would cause food poisoning. I got that from Mom who got it from her father who was born in 1867 in a village on the coast of Cornwall where fish was a staple food. I was always warned not to even drink milk with fish. Has anyone else ever heard that?

That is an old wives tale I never heard of.