Cabilland a la Bechamel (Cod with Bechamel sauce)

Ingredients

• one ounce and a half of butter
• one ounce of flour
• one pint of milk
• two or three cloves
• a grate of nutmeg
• pepper
• salt
• two or three tablespoonfuls of cream
• about two pounds of cod
• three hard-boiled eggs

Method

1. 1

   Melt butter, mix with flour, and gradually add simmered milk with onion, carrot, herbs, cloves, nutmeg, pepper, and salt.

2. 2

   Bring to boil, add cream, and stir.

3. 3

   Add boiled cod flakes, heat gently, and serve garnished with quartered hard-boiled eggs.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 35. The excerpt below is the record exactly as published.

Cabilland a la Bechamel (Cod with Bechamel sauce). — Melt one ounce and a half of butter in a saucepan, mix with it one ounce of flour, and then add gradually one pint of milk, which has been previously allowed to simmer with an onion and a carrot sliced, a bunch of sweet herbs, two or three cloves, a grate of nutmeg, whole pepper and salt, and afterwards strained. Bring the sauce to the boil, and add two or three tablespoonfuls of cream with pepper and salt to taste ; stir well, then put in about two pounds of cod, previously boiled and divided into flakes, being thoroughly freed from skin and bones. Shake all together very gently until the whole is thoroughly hot, and then turn out into a 62 Little French Dinners. silver entree dish and garnish with three hard-boiled eggs

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