2 1/2 c. cooked flaked fish (I use Haddock, but any light, white fish may be used)
1 1/2 c. milk
1/2 sm. onion, minced
1/4 c. butter
1/4 c. flour
Dash black pepper
Lemon juice
1 egg, beaten
2/3 c. buttered bread crumbs
1/2 tsp. salt

Cook fish in small amount of water, with a few peppercorns and bay leaf.

Scald onion in milk and remove. Add flour, butter, salt and pepper to make a white sauce. (I usually substitute 1/2 cup of fish stock for the cup of milk called for in above list of ingredients.) When smooth, add the egg gradually, stirring constantly. Add pieces of onion removed earlier.

Put layers of fish in buttered baking dish and dot each layer with pieces of butter, salt, pepper and a few drops of lemon juice (also a little white wine is good) !).

To each layer of fish, add a layer of the sauce, layering until all is used up (sauce on top).

Cover with buttered bread crumbs (I make mine in blender) and bake at 450 degrees until crumbs are brown.

If dish is made ahead of time, reduce oven temperature to 375 degrees and cook for about 25 to 30 minutes.