Slices of Crimped Cod a la Maitre d'Hotel

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

thin slices of crimped cod ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
a little oil ↝ Oil, safflower [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
whiting ↝ Egg, white only, raw [Eggs and omelets]
Maître d'Hôtel sauce (No. 43) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Steep some thin slices of crimped cod in a little oil, pepper, and salt.
Broil them on a gridiron rubbed with whiting.
When done, glaze them over very lightly.
Dish them up, and sauce them under and round with a well-seasoned Maître d'Hôtel sauce (No. 43).
Send to table.

Original Text

SLICES OF CRIMPED COD A LA MAITRE D'HOTEL.
STEEP some thin slices of crimped cod in a little oil, pepper, and salt; broil them on a gridiron rubbed with whiting, and when done, glaze them over very lightly; dish them up, and sauce them under and round with a well-seasoned Maître d'Hôtel sauce (No. 43), and send to table.

Notes

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