Fish weighing four or five pounds;
butter, size of an egg;
three tablespoonfuls of flour;
one quart of rich milk;
three sprigs of parsley;
cayenne pepper and salt.
Boil the fish in salted water, remove the skin and flake from the bones. Boil milk; mix butter with flour; stir smoothly in the milk; add parsley, chopped fine; onion chopped; cayenne pepper and salt. Stew until it thickens to consistency of rich cream.
Butter a dish. Put first a layer of fish, then dressing, and continue until dish is full, with dressing on top. Cover with sifted bread crumbs. Cook until brown and garnish.