VOL'AU'VENT OF COD, A LA CREME

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Dress the cod (crimped or plain) in boiling water with plenty of salt.
  2. Boil for a few minutes until done, especially if crimped. Do not leave in water after cooking.
  3. Drain the cod on a napkin until all water is absorbed.
  4. Carefully place the cod flakes and sounds into a stewpan, avoiding breaking them.
  5. Add enough rich cream Béchamel (No. 6) to the stewpan.
  6. Add 2 oz. of grated fresh Parmesan cheese.
  7. Add the juice of a lemon.
  8. Toss the whole together over the fire until hot, taking care not to break the pieces.
  9. Once quite hot, garnish the vol-au-vent and serve.
Original Text
VOL'AU'VENT OF COD, A LA CREME. CRIMPED cod is best for this purpose, although plain cod may be used, but, in either case, the fish must be dressed in boiling water, with plenty of salt thrown in at the same time. A few minutes in most instances, will suffice to boil this kind of fish, especially if it be crimped. If allowed to remain in the water after it is done, it be comes soft and tasteless. When the cod is boiled, drain it upon a napkin, and as soon as all the water has been absorbed, put the flakes, and the sounds carefully, without breaking them up, into a stewpan, containing enough rich cream Béchamel (No. 6) for the entree, to this add 2 oz. of grated fresh Parmesan cheese, and the juice of a lemon; toss the whole together over the fire until hot; so as to avoid breaking the pieces; when it is quite hot, garnish the vol au vent, and serve.
Notes
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