Cod a la Creme

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Boil the cod, and while hot, break it into flakes.
  2. Put the butter, shalot, parsley, and stock into a stewpan, and let them boil for 5 minutes.
  3. Stir in sufficient flour to thicken, and pour to it the milk or cream.
  4. Simmer for 10 minutes, add the cayenne and sugar, and, when liked, a little lemon-juice.
  5. Put the fish in the sauce to warm gradually, but do not let it boil.
  6. Serve in a dish garnished with croûtons.
Original Text
COD A LA CREME. 238. INGREDIENTS.—1 large slice of cod, 1 oz. of butter, 1 chopped shalot, a little minced parsley, 1/4 teacupful of white stock, 1/4 pint of milk or cream, flour to thicken, cayenne and lemon-juice to taste, 1/4 teaspoonful of powdered sugar. Mode.—Boil the cod, and while hot, break it into flakes; put the butter, shalot, parsley, and stock into a stewpan, and let them boil for 5 minutes. Stir in sufficient flour to thicken, and pour to it the milk or cream. Simmer for 10 minutes, add the cayenne and sugar, and, when liked, a little lemon-juice. Put the fish in the sauce to warm gradually, but do not let it boil. Serve in a dish garnished with croûtons. Time.—Rather more than 1/2 hour. Average cost, with cream, 2s. Seasonable from November to March. Sufficient for 3 persons. Note.—The remains of fish from the preceding day answer very well for this dish.
Notes
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