Cod, a la Creme

Ingredients

• a pint of milk
• a teaspoonful of salt
• the rind of a lemon
• an ounce of butter
• an ounce of flour
• a pinch of cayenne pepper
• the flakes of cod

Method

1. 1

   Boil milk with salt and lemon rind, then pour off.

2. 2

   In a saucepan, melt butter, stir in flour, add cayenne, then the milk, and boil until thick.

3. 3

   Add cod flakes to heat through, pour onto a hot dish, garnish with parsley, and serve with toasted bread.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 9. The excerpt below is the record exactly as published.

Cod, a la Creme. — The remains of boiled cod will do excellently well for this, or if fresh fish is used it must be first 30 TESTED RECIPES. boiled till tender, then broken into flakes, all skin and bone removed. Into a sauce- pan put a pint of milk with a teaspoonful of salt and the rind of a lemon. Let this boil once, then pour off into a basin. In the saucepan melt an ounce of butter and stir in smoothly an ounce of flour, add a pinch of cayenne pepper, then the milk, and boil all together until thick. Put in the flakes of cod

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