Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp milk
1 cp fish stock
4 tbsp butter
1/2 small peeled onion, minced fine
4 tbsp flour
1 - zheat milk and fish stock together.
2 - Do not boil.
3 - Melt butter in saucepan.
4 - Add onion.
5 - Stir and cook 5 minutes.
6 - Add flour, stirring smoothly.
7 - Add hot milk and fish stock.
8 - Stir and cook over low heat until smooth and thickened.
9 - Let boil 2 or 3 minutes.
10 - Strain through fine sieve.
11 - Reheat.
Makes about 2 cps sauce.
Serve with fish fillets. steaks, and baked whole stuffed fish.