Cod au Gratin with Cream

Ingredients

• the tail piece of a fresh Cod
• salted water
• a little parsley
• 1 gill of thick brown sauce
• a piece of butter
• a little grated nutmeg
• a little bechamel sauce
• about 3oz. of fried breadcrumbs

Method

1. 1

   Clean and score the tail piece of Cod, boil in salted water with parsley.

2. 2

   Drain, wipe, open down the back, and remove bones.

3. 3

   Layer pieces in a gratin-dish with bechamel sauce reduced with cream.

4. 4

   Top with breadcrumbs or Parmesan and brown in the oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 421. The excerpt below is the record exactly as published.

1 gill of thick brown sauce. Having covered the Cod with this, sprinkle over it some breadcrumbs previously browned in a saute-pan, and put it in the oven for three- quarters-of-an-hour ; then take the Cod from the pan and put it on the dish on which you are about to serve it. Add f pint of good fish stock, bring to the boil, strain into a sauceboat, and serve with the Cod. Cod au Gratin with Cream. — (1) Take the tail piece of a fresh Cod, clean and score it, and boil in salted water, with a little parsley. When it is quite done, drain it, wipe it with a napkin, open down the back, and remove all the bones, breaking the meat into pieces. Place these pieces in layers on a gratin-dish, and between the layers put a little bechamel sauce slightly reduced with cream but still pretty thick, and finished at the time with a piece of butter and a little grated nutmeg. Sprinkle a few breadcrumbs or grated Parmesan on the top layer, and brown it, either with a salamander or by putting it into the oven for a few minutes. (2) Put loz. each of butter and flour into a saucepan, stir over the fire until well mixed, add 1 teacupful of milk, and boil for a few minutes ; add a little cayenne, nutmeg, and pepper, and J teaspoonful of salt, and boil up again ; lastly adding the yolks of two eggs, one at a time, stirring vigorously as each one is added. Have ready lib. of Cod’s-flesh picked in flakes, put this into the pan, and toss frequently until it is quite hot. Turn the whole out in a heap on a hot dish, sprinkle over about 3oz. of fried breadcrumbs

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