Cod with Celadon Sauce

Ingredients

• a piece of codfish, weighing about three pounds
• two or three leaves of spinach
• some parsley
• some chives
• some tarragon
• the yolks of two eggs
• half a teaspoonful of flour of mustard
• about a tablespoonful of French vinegar
• a tablespoonful of thick cream

Method

1. 1

   Cook the cod in boiling salted water for about twenty minutes.

2. 2

   Prepare the sauce by pounding the herbs, mixing with egg yolks, mustard, and oil, then adding vinegar and cream.

3. 3

   Serve the cod garnished with parsley and the sauce on the side.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 33. The excerpt below is the record exactly as published.

Cod with Celadon Sauce). — Take a piece of codfish, weighing about three pounds, tie it up with string, and cook it gently in plenty of boiling salted water. When done — it will take about twenty minutes — drain it thoroughly put it on a dish 58 Little French Dinners. on a folded napkin and garnish with parsley, and serve with the following sauce in a boat : Take some parsley, chives, tarragon, and two or three leaves of spinach. Pound all these in a mortar, and squeeze the juice through muslin. Then put the yolks of two eggs into a basin, with salt and pepper to taste, and half a teaspoonful of flour of mustard ; mix all well together, and add, drop by drop, some good salad oil. When the mixture begins to get very thick, add the oil by teaspoonfuls, stirring the sauce quickly the whole time, and when the required quantity of sauce has been made, add gradually about a tablespoonful of French vinegar, the quantity varying according to taste. Then mix in a tablespoonful of thick cream

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