Fish à la Provençale

Name: Fish à la Provençale
Ingredients: ¼ cup butter; 2½ tablespoons flour; 2 cups milk; Yolks 4 “hard-boiled” eggs; 1 teaspoon Anchovy essence; 2 cups cold boiled flaked fish

Ingredients

¼ cup butter
2½ tablespoons flour
2 cups milk
Yolks 4 “hard-boiled” eggs
1 teaspoon Anchovy essence
2 cups cold boiled flaked fish

Steps

Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.

More recipes with butter, flour, milk, eggs, anchovies or white fish

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.