1 cup chicken or vegetable broth or stock
1 tablespoon flour
1 tablespoon butter or margarine (at room temperature)
½ teaspoon salt
¼ teaspoon parsley flakes
¼ teaspoon pepper
Pinch ground thyme
¼ cup whipping cream
1 ½ pounds sole, trout, pike, or other white fish
3 tablespoons grated Parmesan, Swiss, or Gruyere cheese
2 tab lespoons dry bread crumbs
1 tablespoon melted butter or margarine
1 teaspoon lemon juice (optional)
1. Bring broth to boiling in a small saucepan. Blend flour into butter and stir into boiling broth. Cook and stir until thickened. Reduce heat. Stir in salt, parsley flakes, pepper, thyme, and cream.
2. Place fish in a well-buttered pan. Pour sauce over fish.
3. Bake at 375°F 15 minutes.
4. Mix cheese, bread crumbs, melted butter, and lemon juice (if desired). Sprinkle over fish in pan. Bake about 15 minutes longer, or until fish flakes easily.
4 TO 6 SERVINGS
Fish au Gratin with Tomatoes: Prepare Fish au Gratin as directed, except sprin kle 1/2 cup chopped tomato over top of fish before covering with sauce.
Fish au Gratin with Mushrooms: Prepare Fish au Gratin as directed, adding 1/ 2 cup sliced mushrooms to partially baked fish before topping with crumb mixture.
Fish au Gratin with Horseradish: Prepare Fish au Gratin as directed, adding 4 teaspoons prepared horseradish to sauce along with cream.