A GERMAN FISH DISH
Cut the fish open and remove the bones. Butter a low lengthy sort of fireproof dish and put the fish which you have washed and sdlted into it. Then make a sauce over the fire consisting of melted butter or margarine to which you add some flour and grated cheese, and a cupful of half-and-half milk and cream. You pour this rather thick fluid over the fish, and scatter some more grated cheese and bread crumbs over it. Many people like a drop of lemon. Place some pats of butter on the top of the fish, and put it into the oven till the fish is ready and the surface of the dish is a nice light brown colour. The oven must not be too hot.
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Bibliographic details
New Zealand Listener, Volume 1, Issue 4, 21 July 1939, Page 10
Word Count
130A GERMAN FISH DISH New Zealand Listener, Volume 1, Issue 4, 21 July 1939, Page 10
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