Cabilaud A La Portugaise

Ingredients

• five slices of fresh cod
• three oz. of butter
• one-sixth pint of oil
• one large onion
• a bit of crushed garlic the size of a pea
• a bit of faggot
• two pinches of concassed parsley
• eight medium-sized, peeled, pressed, and minced tomatoes
• one-third pint of white wine

Method

1. 1

   Season cod, place in sautépan with butter, oil, onion, garlic, herbs, tomatoes, and wine.

2. 2

   Cover and boil for five minutes, then cook uncovered for twelve minutes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 195. The excerpt below is the record exactly as published.

CABILLAUD A LA PORTUGAISE For ten people, cut five slices of fresh cod, each weighing one-half lb., and season them with salt and pepper. Put these slices into a sautépan containing the following garnish, into which they should be pressed :—Three oz. of butter and one- sixth pint of oil; one large onion, chopped and lightly coloured in butter; a bit of crushed garlic the size of a pea; one faggot; two pinches of concassed parsley; eight medium-sized, peeled, pressed, and minced tomatoes, and one-third pint of white wine

Cook this with the app: pantry check, scaling, and the assistant.