VOL'AU'VENT OF SALT FISH, A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
main ingredients
Instructions (7)
  1. Soak the fish in cold water for forty-eight hours previously to its being dressed, changing the water every six hours.
  2. Set the fish on in cold water, and when it boils remove the scum, and set it by the side of the stove to finish boiling.
  3. As soon as it is done, drain it on a sieve or a napkin, and when all the water is absorbed from it, remove it in large flakes into a stewpan.
  4. Add to the stewpan some scollops of dressed parsnips (in the proportion of one-third to the quantity of the fish) and a like quantity of slices of eggs, boiled hard.
  5. Add enough cream Béchamel sauce (No. 6) for the entree.
  6. Toss the whole gently over a stove-fire until quite hot.
  7. Garnish a large vol au vent with this ragout, and serve.
Original Text
VOL'AU'VENT OF SALT FISH, A L'ANGLAISE. THE whitest and thickest fish are the best for this purpose. About 2 lbs. will suffice; cut from the middle of the fish, and soak it in cold water for forty-eight hours previously to its being dressed, the water being changed every six hours. Set the fish on in cold water, and when it boils remove the scum, and set it by the side of the stove to finish boiling. As soon as it is done, drain it on a sieve or a napkin, and when all the water is absorbed from it, remove it in large flakes into a stewpan containing some scollops of dressed parsnips, in the proportion of one-third to the quantity of the fish, and a like quantity of slices of eggs, boiled hard; to these add enough cream Béchamel sauce (No. 6) for the entree; toss the whole gently over a stove-fire until quite hot, then garnish a large vol au vent with this ragout, and serve.
Notes
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