CRIMPED SLICES OF COD A LA HOLLANDAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
for plain butter preparation
Instructions (6)
  1. Bespeak some very thin slices of crimped cod, not more than half an inch thick, of the fishmonger, a day or two beforehand.
  2. About an hour or two before dinner, sprinkle the slices of cod with salt.
  3. Ten minutes before sending to table, boil them quickly.
  4. As soon as done, dish them up, and send them to be eaten immediately, with some delicately-prepared Dutch sauce (No. 43).
Plain butter preparation
  1. Put the butter in a small stewpan, with a little salt, pepper, nutmeg, and lemon-juice.
  2. Keep stirring it by a slow fire till the butter is sufficiently melted, taking care that it does not become oily.
Original Text
CRIMPED SLICES OF COD A LA HOLLANDAISE. In order to produce this fish in perfection, it is advisable to bespeak some very thin slices of crimped cod, not more than half an inch thick, of the fishmonger, a day or two beforehand. About an hour or two before dinner, sprinkle the slices of cod with salt; and ten minutes before sending to table, boil them quickly, as soon as done, dish them up, and send them to be eaten immediately, with some delicately-prepared Dutch sauce (No. 43). This method of preparing crimped fish is a favourite one in Holland; where, however, plain butter is taken with it, prepared as follows:— Put the butter in a small stewpan, with a little salt, pepper, nutmeg, and lemon-juice; then keep stirring it by a slow fire till the butter is sufficiently melted, taking care that it does not become oily.
Notes
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