Note 91 — INDEX
Reading edition
No. 91. Fricassee au Gratin.—Take two pounds of fish, free from bones and skin and cut in small pieces. Mix together half a pint of cream, one tablespoon of anchovy sauce, one tablespoon of tomato ketchup, a little salt and pepper; thicken with flour and butter rubbed smooth, heat very hot and put into the serving dish, lay in the fish, strew with cracker or bread crumbs and a few bits of butter, bake and brown.