Hot Creamed-Fish Sandweich
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (7 oz.) can tuna or (7 3/4 ox.) can salmon
1 tsp lemon juice
1 tbsp butter or margerine
1 tbsp flour
1/2 cp milk
salt and pepper
1/4 tsp Worcestershire sauce
4 slices bread
1 large tomato, peeled and sliced
1 - Drain tuna or salmon.
2 - Fork into flakes
3 - Sprinkle with lemon juice.
4 - Melt butter or margerine in saucepan.
5 - Stir in flour smoothly.
6 - Add milk gradually, stirring continually, and cook over low heat,
stirring constantly until sauce is slightly thickened and bubbly.
7 - Season with salt, pepper and Worcestershire.
8 - Stir tuna or salmon into sauce.
9 - Let simmer until heated.
10 - Butter bread on one side.
11 - Toast, buttered side up, until brown.
12 - Spoon fish on untoasted side.
13 - Broil until sandwich is heated through.
14 - Serve on plate with garnish of sliced tomato
Makes 4 servings.
Enough for supper, with a green salad, hot drink, and good dessert,
such as fresh fruit pie.