Fish Pie.
To-day’s Recipe.
For using cold fish: Make sufficient white sauce to fill a dish after the fish is added. Bone the fish. Butter the bottom of the dish and put first a layer of sauce, then of fish, with sauce on top. Sprinkle with breadcrumbs, a few bits of butter and bake in a moderate oven till slightly browned on top. The sauce may be flavoured with parsley or with anchovy sauce.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19340521.2.139
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20310, 21 May 1934, Page 9
Word Count
74Fish Pie. Star (Christchurch), Volume LXVI, Issue 20310, 21 May 1934, Page 9
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