Whiting—Creamed for Breakfast

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

a tablespoonful of milk ↝ Milk, NFS [Milk, reduced fat]
a teaspoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
a squeeze of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (2)

Put a tablespoonful of milk, and a teaspoonful of cream, and a little chopped parsley, all into a sauté pan, and boil up a minute or two to cook and mix, a squeeze of lemon at the last; pour over the fish.
The milk is added to prevent sauce oiling or curdling.

Original Text

Whiting—Creamed for Breakfast. (Emslie. 1891.)
See Haddock Creamed, but the sauce for whiting is a little different. Put a tablespoonful of milk, and a teaspoonful of cream, and a little chopped parsley, all into a sauté pan, and boil up a minute or two to cook and mix, a squeeze of lemon at the last; pour over the fish.
The milk is added to prevent sauce oiling or curdling.

Notes

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