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Cod Bourgeoise
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 75. The excerpt below is the record exactly as published.
Cod Bourgeoise. Take two slices of cod, lay them in a well-buttered bag, season with salt and pepper. Place two mushrooms and two sliced tomatoes on the top of the fish, add a chopped shallot, dot over with butter, squeeze over with lemon juice
Cook this with the app: pantry check, scaling, and the assistant.