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Creamed Fish And Eggs On Toast Or Rice |
Serves: 4
Print this Recipe
1/2 pound whiting sole, or turbot fillets
1 cup milk
2 tablespoons margarine
1 tablespoon flour
Salt and freshly ground pepper to taste
1 10 1/2-ounce can cream of mushroom soup
2 tablespoons onions minced
1/4 cup green bell peppers minced
1/4 cup celery minced
1/4 pound mushrooms fresh
1/4 teaspoon hot pepper sauce
1 tablespoon lemon juice fresh
6 eggs hard-cooked, quartered
Toast or 2 cups cooked rice
Minced fresh parsley or paprika
If fish fillets have skins, remove while still slightly frozen. Place fish in a small saucepan and add 1/2 cup milk. Cover and simmer 3 to 5 minutes. Remove from heat; drain and reserve milk. Flake fish and remove any bones. Melt reserved milk and remaining 1/2 cup milk, salt, and pepper to taste. Stir in soup, onion, green pepper, celery, mushrooms, hot pepper sauce, and lemon juice; bring to boil. Simmer for 3 to 5 minutes. Stir fish and quartered eggs into sauce; heat through. Taste for seasoning and serve over toast points or rice. Sprinkle with parsley or paprika.
Creamed Fish And Eggs On Toast Or Rice comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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