Cod Bourgeoise
From Paper-bag cookery, 1911
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 7. 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 27 28 SOYER’S PAPER-BAG COOKERY a chopped shallot, dot over with butter, squeeze over with lemon juice
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