Cod, Fried a la Maitre d'hotel

Ingredients

• two or three slices of cod about an inch and a half in thickness
• let them lie in salt water for half an hour
• seasoned flour
• fry in a quantity of boiling fat
• two tablespoonsful of fresh green parsley chopped small
• two ounces of butter
• half an ounce of flour
• a spoonful of vinegar
• add a little water if it thickens too much

Method

1. 1

   Drain and dry cod slices, cover with seasoned flour, and fry in boiling fat for a few minutes.

2. 2

   Pile in pyramid form on a hot dish, pouring the sauce made from parsley, butter, flour, salt, pepper, and vinegar around them.

3. 3

   Mix well, let boil once, then serve.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 9. The excerpt below is the record exactly as published.

Cod, Fried a la Maitre d'hotel. — Take two or three slices of cod about an inch and a half in thickness, let them lie in salt water for half an hour, then drain and dry them. Cover with seasoned flour, and fry in a quantity of boiling fat for a few minutes. Pile in pyramid form on a hot dish, pouring the following sauce round them : two tablespoonsful of fresh green parsley chopped small, two ounces of butter, half an ounce of flour, a little salt, pepper, and a spoonful of vinegar ; add a little water if it thickens too much

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