Small tin oyster soup or part of large one
Thick fillets of snapper or South Australian whiting
Half cup of milk
1 dessertspoon anchovy sauce
Wineglass of dry sherry
2 tablespoons butter
2 ozs. or less of extra butter
Grated Parmesan cheese
Method: Grease Pyrox [sic] dish and lay fish fillets therein. Pour over wine. Mix other ingredients and pour over. Cover top with cheese. Cover with alfoil. Bake in over [sic] 35 to 40 minutes.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.
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