Cabilaud Creme Gratin
From A guide to modern cookery, 1909
Serves 10
This method can be applied to other boiled fish.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 CREME GRATIN For ten people take two lbs. of boiled fresh cod divided into small pieces; clear these of all bones and skin, and keep them hot in a little of their cooking-liquor. Now, with the necessary quantity of Duchesse potatoes (No. 221), and by means of a piping-bag fitted with a grooved pipe, lay a border, one and one-half inches high, round a dish, shap- ing it in such wise that it is thickest at its base. The dish may be either round or oval. Carefully gild this border with egg- yolks. This done, pour a few tablespoonfuls of Mornay sauce on the dish; lay thereon the drained pieces of cod, and cover the latter with enough Mornay sauce to reach within one-third of an inch of the brim of the border. If more sauce were used, it would flow over the border during the process of glazing. Sprinkle with grated Parmesan and melted butter
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Cook this with the app: pantry check, scaling, and the assistant.