Cod (a la Bechamel)

Ingredients

• a cupful of white stock
• a cupful of new milk
• a little flour and butter
• pieces of fish

Method

1. 1

   Put stock and milk into a saucepan, thicken with flour and butter, add fish pieces, and heat without boiling.

2. 2

   Serve with sauce and fish in a hot dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 388. The excerpt below is the record exactly as published.

od. (a la Bechamel). — Eemove the flesh from the bones, and break it into convenient jiieces. Put a cupful 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 tish into it, and let them remain until quite hot, but the sauce must not be allowed to boil. Serve with the sauce and fish in the middle of a hot dish, and place a border of mashed potatoes round it. Time, twenty minutes. Cod (a la Creme). — Boil a slice of cod, and, while it is warm, break it into convenient-sized pieces, or the remains of cold cod may be used instead. Put a pint of new milk into a sauce- pan, with a blade of mace, a tea-spoonful of salt, and half the rind of a small lemon. Lot it stand by the side of the fire till the milk is hot and the flavour of the lemon and mace is drawn out ; then strain it into a basin. Put a piece of butter the size of a large egg into a sauce- pan, and, when it is melted, mix two table- spoonfuls of flour very smoothly with it ; add the millc gradually till the sauce is of the proper thickness; let it boil a few minutes, then put in the pieces of fish

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