Many recipes for cooked fish can be made with canned fish as well. Serve this over toast or rice, or use it in an omelet or crepe.
3 T butter
3 T flour
2 C milk
1 T lemon juice
1-1-� C cooked or canned fish
Freshly ground pepper
1 T minced parsley, chives, or dill
Heat the butter in a heavy-bottomed saucepan. Stir in the flour and cook until smooth, about 2 minutes. Slowly add the milk, continuing to stir. Simmer for 2 minutes. Mix the lemon juice into the fish and add to the cream sauce. Add salt and pepper to taste. Heat thoroughly, remove from the heat, and sprinkle with parsley.
Creamed Fish with Mushrooms
Add � C mushrooms, saut�ed in 2 T butter, to the sauce.
Creamed Fish with Tarragon
Add � t dried tarragon, crumbled, with the milk.
Creamed Fish Florentine
Cook 1-� lbs of spinach in boiling salted water. Drain well and spoon the creamed fish over the spinach.
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham Typed By: Susan Godfrey