Another name for it is trout baked in cream. As previously stated at No. 662, any dish of fish or meat that is in cream sauce is allowably designated a la Bechamel ; because that is the name of the sauce, it is always a cream-white dish.

If you put your fish to bake in plain milk or cream at first, exacting to thicken the sauce when the fish is done, you find that it has been curdled by the gelatine from the fish and has an unsightly ap-pearance: Make the cream sauce first, of rich milk, a little minced onion, butter and flour, pour it boiling hot over the fish in a baking pan; bake about 31/4 hour basting twice; at last add a little cream and chopped parsley. Serve in small plates with Parisienne potatoes plain steamed in the same.