Читать книгу The New Galt Cook Book - Various - Страница 61

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One quart finely shred cod fish, one ounce butter, one and a half cups cream or milk, two teaspoonfuls flour. Remove all bones from the fish, lay in frying pan well covered with cold water, let it heat gradually, simmer for twenty minutes, drain it, add pepper, butter, milk or cream, reserving a little of this for the flour which must be rubbed into it gradually to keep it smooth, when it begins to simmer add the flour, let it boil two or three minutes, then add the beaten egg, slip on a platter and serve.