Note 57-63 — INDEX

No. 57. Fish a la Creme.—After the fish has been dressed and washed, put it into boiling water enough to cover, adding a little salt, pepper and lemon juice; cook slowly about fifteen minutes. Take out the fish and place it on a tray, remove head, bones and skin, preserving its shape as much as possible, only opening it to take out the backbone. Transfer the fish to the platter on which it is to be served, and make a rich cream sauce (No. 18.) Pour this sauce over the fish and sprinkle the top with bread crumbs, set the platter in a pan of boiling water and bake until the crumbs are brown—say ten minutes.