CRIMPED SLICES OF COD A LA COLBERT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
for the essence
Instructions (5)
  1. Procure some very thin slices of crimped cod; bread-crumb and fry them; dish them up with some cold Maître d'Hôtel butter (No. 44) under them; then sauce them round with an essence prepared for the purpose.
Essence Preparation
  1. Put the trimmings of the fish with a sole, or two or three flounders; cut into pieces, into a small stewpan, with carrots, parsley roots, thyme, mace, and peppercorns.
  2. Moisten with two glasses of white wine, and allow the whole to boil down to half.
  3. Add a small ladleful of good consommé; set the essence to boil gently for half an hour; strain and reduce it down one-third.
  4. Add a spoonful of Béchamel or Allemande sauce, and use it as directed above.
Original Text
CRIMPED SLICES OF COD A LA COLBERT. Procure some very thin slices of crimped cod; bread-crumb and fry them; dish them up with some cold Maître d'Hôtel butter (No. 44) under them; then sauce them round with an essence prepared for the purpose, as follows:— Put the trimmings of the fish with a sole, or two or three flounders; cut into pieces, into a small stewpan, with carrots, parsley roots, thyme, mace, and peppercorns; moisten with two glasses of white wine, and allow the whole to boil down to half; add a small ladleful of good consommé; set the essence to boil gently for half an hour; strain and reduce it down one-third, to which add a spoonful of Béchamel or Allemande sauce, and use it as directed above.
Notes
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