Cod (a la Maître d' Hotel)

Ingredients

• two slices of cod
• two table-spoonfuls of fresh parsley
• two ounces of fresh butter
• an ounce of flour
• a little salt
• a little cayenne
• the juice of half a lemon
• half a pint of milk
• another half ounce of butter

Method

1. 1

   Boil two slices of cod.

2. 2

   Wash and chop fresh parsley, knead it with butter, flour, salt, cayenne, and lemon juice.

3. 3

   Stir this mixture into milk over gentle heat until near boiling.

4. 4

   Add more butter, pour the sauce over the fish, and serve.

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.

two slices of cod about an inch and a half in thickness. Put them in salt and water for a few minutes, then drain, and fry them in hot butter till they are half cooked. Cover them with good stock, stew them until tender, then place them on a hot dish, and pour over them a j^int of sauce, made as follows: — Put a breakfast-cupful of nicely- flavoured stock into a saucepan with half the quantity of thick cream; let it boil, draw it from the fire, and add salt and pepper, half a tea-spoonful of lemon, half a tea-spoonful of garlic vinegar, and half a tea-spoonful of sifted sugar. Time, altogether, from forty to fifty minutes. Probable cost of cod, 8d. per pound. Sufficient for four or five persons. Cod (a la ]\Laitre d' Hotel) .—Beil two slices of cod, as in the last recipe. Wash some fresh green parsley in two or three waters. Chop it small, and knead two table-spoonfuls of it with two ounces of fresh butter, an ounce of flour, a little salt and cayenne, and the juice of half a lemon. Put this mixture into a saucepan, with half a pint of milk, and stir it over a gentle fire until it is on the point of boiling. Add another half ounce of butter

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