Cod with Oysters
From Fifty dinners, 1895
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 59. The excerpt below is the record exactly as published.
COD WITH OYSTERS. 131 a la Daumoii made in this way : — Melt half an ounce of good fish glaze, and stir it well in a bowl off the fire till it begins to get firm again, then mix with it two ounces of butter that have been ^ softened in a wet cloth as for pastry- making ; when worked to the condition of a smooth paste finish with a teaspoonful each of minced parsley and tarragon. N.B. — Fish glaze — most useful in fish sauces — is obtained by boiling fish broth made from the cuttings of white fish until it is reduced to the consistence of an ordinary thick sauce. When cold this becomes consolidated like meat glaze. Two nice slices of cod an inch and a quarter thick should be cooked in fish broth in the high-sided saut'e- pan, as explained for salmon slices in Menu xviii. When done take them out with a 3- °J , . , , , . , , cod with slice, and set them on a dish under a oysters. weight. Prepare the oysters as in Menu xi., setting them on a plate, while with the broth in which they were cooked, and as much of that in which the cod slices were cooked as is needed to make up a pint altogether, proceed to make a sauce, using an ounce each of butter and flour for the roux. Bring this to the boil, and reduce by fast boiling by one- third, stirring continually. By this time it should coat the spoon well when the latter is lifted from it. Take it from the fire, pour it into a bowl, add the oysters cut into quarters, and let it get cold. Finish in this way : — Release the cod slices from the weight above 132 FIFTY DINNERS. them, peel off the skin, and pick out the bone from each of them, then lift them Avith a slice and lay them on a dish that will stand the oven, which should be buttered beforehand ; mask them Avith the sauce thickly, smoothing the masking Avith a palette-knife dipped in hot Avater, then slip the dish into the oven to heat up nicely, at Avhich point serve. FolloAV the process given for celeri a la Flamande in Menu xxii. in so far as the cooking of the vegetable is concerned, but after draining it from the broth finish as folloAvs : — Choose a flat gratin-dish, arrange the celery upon it, Avith a fcAV spoonfuls of the thickened cutsson (or broth in Avhich it Avas cooked), streAV grated Parmesan over the surface, set in the oven till thoroughly hot, and then serve, garnished Avith crotHes of nicely fried bread, or Avith biscuits made of the paste described in Menu xvi. for tartelettes a la Norvegienne. This is a dish of little omelettes Avhich, after being cooked, are taken off the omelette-pan flat, laid on a hot dish, spread over Avith apricot, straAv- S. Little berry, or other fruit glaze, as described in omelettes a la n, ruj mj- Celestine. Menu X., then folded over, piled in a pyra- mid on a hot dish, covered Avith more of the glaze flavoured Avith rum, and sprinkled OA^er with finely chopped pistachio nuts or almonds. Make the omelettes in this Avay : — Break three eggs Avhole into a boAvl, add the yolks of two more, SAveeten Avith a dessert-spoonful of castor sugar, add a pinch of salt, a dessert-spoonful of melted butter, and a tablespoonful PUFFS WITH CHEESE. •33 Oi rum ; mix thoroughly, but do not beat the eggs overmuch. Divide the mixture into small portions by pouring it into little darioles. Melt an ounce of butter in the omelette-pan, when quite hot pour in a measure of the mixture, stir gently with a fork, then let it set, lifting it out with a slice on to a hot dish ; repeat the same process with all, and finish them as already described. Put half a gill of water into a stewpan over a low fire with an ounce and a half of butter and a pinch of salt ; when the butter is melted take the pan oflf the fire and stir in three and a half ounces of well-sifted flour ; work well, getting rid of all the lumps, then replace the vessel on the fire and stir the paste about until it leaves the side of the vessel, then take it off, stir in a well-beaten egg and an ounce and a half of grated Parmesan
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Cook this with the app: pantry check, scaling, and the assistant.