Cod a la Valeska
From Paper-bag cookery, 1911
Serve with flaked shrimps on top.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
. Dip in seasoned flour, and then in grated cheese. Put into a well-greased bag, and add to them a little more than a gill of milk. Cook gently for from 15 to 20 minutes, according to thickness of fillets. Dish up on a hot dish and serve. 30 SOYER’S PAPER-BAG COOKERY Haddock k la Princesse. — Take two fil- leted haddocks. Rub them over gently with butter with a silver fish-knife. Dip them in flour and then squeeze a little lemon juice over each, and dust lightly with pepper and salt. Place them carefully in a well-greased bag. Add to them half-a-wineglassful each of sherry, and Worcester sauce and water. Fold and seal in bag, and cook in a moderately hot oven from 15 to 18 or 20 minutes, according to the thickness of the fillets. Dish up on a hot dish, pour the liquor in which they were cooked over them, and serve as hot as pos- sible. Cod. — Slice 3 lbs. of fish, season with salt and pepper, add a small chopped onion and a few sweet herbs. Mix 1 oz. of butter or dripping with a large tablespoonful of flour, add three parts of a glass of milk and stir to a smooth paste. Place all these ingredients with the fish in a well-buttered paper-bag and cook for 20 minutes. Any sauce can be added as flavoring if desired. Cod a la Valeska. — Take a cutlet; spread each side well with butter, dip into sea- SOYER’S PAPER-BAG COOKERY 31 soned flour, then sprinkle very thickly with finely grated cheese. A mixture of Parmesan and Gruyere is the best, but any kind, even Dutch, will do ; grease a bag well with butter. Put in the fish and add to it a gill of either good fish stock or flavored milk
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