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|Cooked fish||2 Cup (32 tbs), skinned boned|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Eggs||4 , separated|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1652 Calories from Fat 877
% Daily Value*
Total Fat 99 g151.7%
Saturated Fat 49.6 g248%
Trans Fat 0 g
Cholesterol 1176.1 mg
Sodium 3067.1 mg127.8%
Total Carbohydrates 84 g27.8%
Dietary Fiber 2 g8%
Sugars 38.9 g
Protein 108 g216.6%
Vitamin A 67.8% Vitamin C
Calcium 97.3% Iron 48%
*Based on a 2000 Calorie diet
Melt butter and stir in flour.
Gradually stir in milk, salt, and pepper.
Cook over low heat, stirring constantly, until smooth and thickened.
Gradually beat hot sauce into beaten egg yolks.
Add sherry and flaked fish.
Beat egg whites until stiff but not dry.
Fold egg whites into fish mixture.
Grease 1 1/2-quart casserole and sprinkle with fine bread crumbs.
Pour fish mixture into casserole.
Bake in pre- heated moderate oven (375°F.) for 45 minutes.