Cod a la Bechamel
From Harper's cook book encyclopædia, 1902
Serves 2
Cooking time is about twenty minutes.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 127. The excerpt below is the record exactly as published.
Cod a la Bechamel. — Remove the flesh from the bones, and break it into convenient pieces. Put a cup- ful of white stock, nicely seasoned, and a cupful of new milk into a saucepan ; thicken it with a little flour and butter, put the pieces of fish into it
Cook this with the app: pantry check, scaling, and the assistant.