Crimped Slices of Cod, in Matelette Normande

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

thin slices of cod ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
two glasses of French white wine ↝ Wine, white [Wine]
some oyster liquor ↝ Oysters, raw [Shellfish]
a buttered paper ↝ Rice paper [Crackers, excludes saltines]
the liquor there may be in the dish
a ragout prepared for the purpose, in the usual manner (No. 194)
a border of fried smelts ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]
large crayfish ↝ Crayfish, cooked [Shellfish]
glazed croûtons

Instructions (10)

Place some thin slices of cod on a silver dish, previously spread with butter.
Season them with a little pepper and salt, and sprinkle some chopped parsley over them.
Moisten with two glasses of French white wine and some oyster liquor.
Cover with a buttered paper.
Half an hour before dinner put them in the oven to bake, taking care to baste them occasionally.
When the dish is done, pour the liquor there may be in the dish into a ragout prepared for the purpose, in the usual manner (No. 194).
Wipe the edges of the dish with a wet napkin.
Sauce the slices of cod over with the ragout.
Garnish round with a border of fried smelts and large crayfish.
Place some glazed croûtons round the inner circle, and send to table.

Original Text

CRIMPED SLICES OF COD, IN MATELETTE NORMANDE.
Place some thin slices of cod on a silver dish, previously spread with butter; season them with a little pepper and salt, and sprinkle some chopped parsley over them; moisten with two glasses of French white wine and some oyster liquor; cover with a buttered paper, and half an hour before dinner put them in the oven to bake, taking care to baste them occasionally. When the dish is done, pour the liquor there may be in the dish into a ragout prepared for the purpose, in the usual manner (No. 194), and wipe the edges of the dish with a wet napkin; sauce the slices of cod over with the ragout, and garnish round with a border of fried smelts and large crayfish; place some glazed croûtons round the inner circle, and send to table.

Notes

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