Scollops of Cod a la Béchamel

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Cut and trim some crimped cod into neat scollops.
  2. Simmer the scollops in a sauta-pan with a little fresh butter and salt.
  3. When done, drain them on a napkin.
  4. Toss them gently in a stewpan with some good cream Béchamel sauce (No. 6).
  5. Dish them up, pyramidally, in the entrée dish.
  6. Garnish round with a border of potato croquettes.
Alternative preparation
  1. Boil the slices, or piece of cod.
  2. Drain it.
  3. Break it gently into large flakes.
  4. Toss the flakes in some Béchamel sauce.
  5. Dish up and garnish as directed above.
Original Text
SCOLLOPS OF COD A LA BECHAMEL. CuT and trim some crimped cod into neat scollops; simmer them in a sauta-pan with a little fresh butter and salt; when done, drain them on a napkin, and afterwards toss them gently in a stewpan, with some good cream Béchamel sauce (No. 6); dish them up, pyramidally, in the entrée dish, and garnish round with a border of potato croquettes. To save time, or indeed as a variety, these scollops may also be prepared in the following manner:— Boil the slices, or piece of cod, drain it, and then break it gently into large flakes, which toss in some Béchamel sauce; dish up and garnish as directed above.
Notes
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