To prepare the cream: Put the milk, parsley and onion on to boil,
reserving half a cupful of milk to mix with the flour. When it boils,
stir in the flour, which has been mixed smoothly with the cold milk.
Cook eight minutes. Season highly with salt and pepper, add the
butter, strain on the fish, and proceed as directed.


Escaloped Fish.

One pint of milk, one pint of cream, four table-spoonfuls of flour,
one cupful of bread crumbs and between four and five pounds of any
kind of white fish--cusk, cod, haddock, etc., boiled twenty minutes in
water to cover and two table-spoonfuls of salt. Put fish on to boil,
then the cream and milk. Mix the flour with half a cupful of cold
milk, and stir into boiling cream and milk. Cook eight minutes and
season highly with salt and pepper. Remove skin and bones from fish,
and break it into flakes. Put a layer of sauce in a deep escalop dish,
and then a layer of fish, which dredge well with salt (a table-
spoonful) and pepper; then another layer of sauce, again fish, and
then sauce. Cover with the bread crumbs, and bake half an hour. This
quantity requires a dish holding a little over two quarts, or, two
smaller dishes will answer. If for the only solid dish for dinner,
this will answer for six persons; but if it is in a course for a
dinner party, it will serve twelve. Cold boiled fish can be used when
you have it. Great care must be taken to remove every bone when fish
is prepared with a sauce, (as when it is served _a la creme_,
escaloped, &c.), because one cannot look for bones then as when the
sauce is served separately.