Yield: 6 servings
|1 cup||Sliced onions|
|4 cups||Thinly sliced potatoes|
|3 cups||Cooked or canned flaked|
|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