Fish à La Créme
I pint of pieces of cold cooked fish Yolks of two eggs I pint of milk I blade of mace I bay leaf Sprig of parsley Small piece of onion I large tablespoonful of butter 2 even tablespoonfuls of flour Put the milk in a farina boiler, add to it the onion, mace, parsley and bay leaf, and let stand until boiling hot. Put the butter in a frying pan to melt without browning, add the flour, stir until thoroughly mixed, strain into it the milk, stir continually until it boils. Take from the fire, add a teaspoonful of salt, a quarter-teaspoonful of pepper, and the well beaten yolks, add the fish carefully and turn the whole into a baking-dish or into small individual dishes, sprinkle the top lightly with bread crumbs, and put in the oven a few moments to brown.