Mrs Beetons Fish Recipes Revisited
Cod a la Creme
1 Large Slice of Cod
150ml (¼ pint) Milk or Cream
60ml (2floz) White Stock
25g (1oz) Butter
1 shallot, chopped
Parsley, minced
Flour, to thicken
Cayenne, to taste
Lemon Juice
¼ tsp Sugar
Croûtons
Boil the cod and while hot, break it into flakes
Put the butter, shallot, parsley and stock into a saucepan and boil for 5 minutes.
Stir in sufficient flour to thicken and pour on to the milk or cream.
Simmer for 10 minutes, add the cayenne and sugar and if liked, a little lemon juice.
Add the fish to the sauce to warm gradually, but do not let it boil.
Serve in a dish garnished with croûtons.
Time: Rather more than 30 minutes.
Sufficient for 3 persons.
Seasonable from November to March.
Note: The remains of fish from the preceding day answer very well for this dish.
COD A LA CREME.
238. INGREDIENTS - 1 large slice of cod, 1 oz. of butter, 1 chopped shalot, a little minced parsley, 1/4 teacupful of white stock, 1/4 pint of milk or cream, flour to thicken, cayenne and lemon-juice to taste, 1/4 teaspoonful of powdered sugar.
Mode - Boil the cod, and while hot, break it into flakes; put the butter, shalot, parsley, and stock into a stewpan, and let them boil for 5 minutes. Stir in sufficient flour to thicken, and pour to it the milk or cream. Simmer for 10 minutes, add the cayenne and sugar, and, when liked, a little lemon-juice. Put the fish in the sauce to warm gradually, but do not let it boil. Serve in a dish garnished with croûtons.
Time - Rather more than 1/2 hour.
Average cost, with cream, 2s.
Seasonable from November to March.
Sufficient for 3 persons.
Note - The remains of fish from the preceding day answer very well for this dish.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved