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Fish Souffle

2 cups cooked, flaked fish (Haddock, Flounder)
4 Tbsp. butter
4 Tbsp. flour
2 cups milk
Salt & pepper to taste
Buttered bread crumbs or cracker crumbs


Put milk in top of double boiler; scald, cream butter and flour until smooth; add to hot milk and cook over hot water 15 minutes. Beat with egg beater until sauce is smooth and creamy. Add cooked fish and blend well. Add salt and pepper. Turn into buttered casserole, cover with bread or cracker crumbs. Dot with butter and place in moderate oven until crumbs are brown.





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