Fish Caserole (1944)
Course: MainCuisine: AmericanDifficulty: EasyServings
4
servingsCooking time
40
minutesFrom the St. Cloud Daily Times, May 19, 1944
Ingredients
2 lbs. Fish fillets: cod or any kind of fish (keep skin and bones aside)
2 cups Mashed potatoes
1/2 lb. Mushrooms
2 cups White sauce (described below)
1 Bay leaf
1 Carrot
1 Onion
Few leaves of celery
Salt & Pepper
Dash of nutmeg
Dash of paprika
Chopped parsley (optional)
1/8 cup Sauterne*
Directions
- Boil the fish 10 minutes, adding skin and bones, bay leaf, carrot, onion, celery.
- Remove fish, throwing away skin and bones, and bay leaf. Reserve liquid with carrot, onion and celery in it.
- Make a white sauce with butter, flour and the reserved liquid of fish and milk. Add the wine if desired.
- Add spices and cooked mushrooms.
- Grease a baking dish, put the fish in, then cover with a layer of white sauce and repeat until all is used up.
- Top with a layer of mashed potatoes.
- Put in a moderate oven (375°) until potatoes are golden brown (30-40 minutes).
- Serve sprinkled with chopped parsley.
Notes
- * Sauterne is a sweet white wine that is apparently rather expensive. Alternatives are available, and can be found with a simple internet search.
So many missing ingredients and steps. It kind of assumes you have mashed potatoes sitting around, and tells you to add cooked mushrooms without ever telling you to cook them. Not sure if I’d ever actually want to try this, but who knows?
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