2 small schnapper, 2 cups mornay sauce, 1 medium sized white onion, 2 tbspns. chopped parsley; 2-3 tbspns. of lemon juice, 3 hard boiled eggs, chopped[;] cayenne pepper to taste, salt.
Method: Boil schnapper in salted water and vinegar. When cold, skin, bone and crumble fish into chunks. Combine all ingredients, chopping parsley and onion finely, and add to the sauce. Top with bread crumbs and butter and heat thoroughly before serving.
Source: contributed by Mrs. D. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5
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