2 cups cooked fish
2 eggs
1 tsp. salt
1 cup thick Veloute sauce
Drain the fish and tear into small bits. Add the salt beaten egg-yolks, Veloute sauce, and the beaten egg-whites. Pour into a greased baking-dish and bake in a moderate oven (350-400 F) for twenty or thirty minutes.
No comments:
Post a Comment