Purée of Fish

Ingredients

• 1 quart Milk
• 1/2 Onion (Quantity estimated (not specified in original recipe))
• 1 Celery stalk
• 1 cup Cold boiled white fish (Quantity estimated (not specified in original recipe))
• 1 cup Canned salmon (Quantity estimated (not specified in original recipe))
• 2 tablespoon Butter
• 3 tablespoon Flour
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 6 Crackers (Quantity estimated (not specified in original recipe))
• 2 tablespoon Butter (Quantity estimated (not specified in original recipe))

Instructions

1. 1Scald 1 quart of milk with 1/2 onion and 1 stalk of celery in a saucepan over medium heat. Bring to a simmer, then remove from heat and strain into a pitcher. Keep warm.
2. 2Combine the remnants of cold boiled white fish and canned salmon in a bowl. Chop finely and rub through a purée sieve.
3. 3In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour, 1 teaspoon of salt, and a dash of pepper. Cook for 1 minute, stirring constantly. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
4. 4Add a few spoonfuls of the sauce to the fish purée and beat until smooth. Add more sauce until well diluted and smooth. Turn the whole mixture into the saucepan with the remaining sauce. Stir and let cook until very hot. Serve with crackers, split, buttered, and browned in the oven.