Yield: 6 servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
1 cup | Sliced onions |
4 cups | Thinly sliced potatoes |
3 cups | Cooked or canned flaked |
\N \N | Fish |
1½ teaspoon | Salt |
½ teaspoon | Pepper |
2 \N | Eggs |
1½ cup | Light cream |
Melt the butter in a skillet. Brown the onions in it. Arrange alternate layers of the potatoes, fish and onions in a buttered baking dish, starting and ending with the potatoes. As you arrange the layers, sprinkle the potatoes with 1 teaspoon salt and the pepper. Beat the eggs, cream and remaining salt together and pour over the contents of baking dish. Bake in a 350 degree oven 45 minutes or until firm. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Recipe By : Jennie Grossinger - "The Art Of Jewish