Note 66-67 — INDEX
Reading edition
No. 66. Fish au Gratin (baked.)—For this dish use either fillets of fresh fish, or remnants of cooked fish; putting the fish and a bechamel sauce (No. 31) in alternate layers into a deep baking dish and sprinkling crumbs over the top, moistening them with a little melted butter, send to the oven until colored a nice brown.