TODAY’S RECIPE
FISH SCALLOPS Melt Uoz butter in a saucepan, add 2oz flour, and cook a little, stirring all the time. Gradually add A pint viilk or fish stock or half of each. Stir until it thickens, then add salt, pepper and a little anchovy essence to taste. Cook it for about 5 minutes, then add Mb flaked, cold, cooked fish. Mix well together, then place in well-greased scalloped shells, sprinkle with buttered crumbs, and bake in a hot oven until nicely browned. A little lemon juice and mushroom ketchup may be added to sauce if liked.
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Bibliographic details
Southland Times, Issue 24163, 27 June 1940, Page 9
Word Count
97TODAY’S RECIPE Southland Times, Issue 24163, 27 June 1940, Page 9
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