Fort Knox Fish Fillets - cooking recipe

Ingredients

1/2 c. butter or margarine
1/4 c. flour
2 1/4 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. dry mustard
1 1/2 c. milk
1 1/2 tsp. lemon juice
1 c. (4 oz.) shredded Cheddar cheese
2 to 3 lb. fillets of sole, perch, flounder or other whitefish, fresh or thawed

Preparation

In 1-quart saucepan, melt butter over medium-low heat.
Stir in flour, salt, nutmeg and mustard until smooth.
Add milk gradually, stirring until thickened.
Add lemon juice and cheese.
Stir until cheese is melted; remove from heat.