- One cup of fish stock (Court Bouillon),
- One-half cup of milk,
- Three level tablespoons of cornstarch.
Dissolve the starch in the milk and then add the fish stock. Bring to a boil and cook slowly for eight minutes. Add
- One tablespoon of butter,
- One teaspoon of salt,
- One teaspoon of paprika,
- One teaspoon of grated onion,
- One well-beaten egg.
Beat thoroughly to mix and then bring to heating point. Serve.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss