Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Fish à la Provenoale
  Shrimps à la Newburg Grilled Sardines  

Fish à la Provenoale

1/4 cup butter
Yolks 4 “hard-boiled” eggs
21/2 tablespoons flour
1 teaspoon Anchovy sauce
2 cups milk
2 cups cold boiled flaked fish

Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy sauce, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.

  Shrimps à la Newburg Grilled Sardines  
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