Codfish à l'Allemande

Ingredients

• ly, pound salt codfish
• 1 ounce butter
• 1 tablespoonf ul flour
• 1 pint white broth
• 1 teaspoonf ul beef extract
• the yolks of 2 eggs
• the juice of Y, lemon
• 2 tablespoonfuls cream
• Y^ teaspoonful pepper
• 2 large carrots
• 4 large potatoes
• 1 teaspoonful sugar
• the yolks of 3 hard-boiled eggs
• 1 teaspoonful batter
• a sprinkle of salt
• a sprinkle of nutmeg
• 1 raw yolk
• a little flour

Method

1. 1

   Soak and prepare codfish, heat gradually in cold water, drain, and repeat.

2. 2

   Make a sauce with butter, flour, broth, and beef extract.

3. 3

   Mix yolks with lemon juice and add to sauce.

4. 4

   Prepare carrot and potato balls, boil, and toss with butter.

5. 5

   Form egg balls and boil.

6. 6

   Arrange codfish with vegetables and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 117. The excerpt below is the record exactly as published.

the yolks of 2 eggs and 1 whole egg, form this into balls the size of an egg and then shape into pyramids, set in a pan, brush oyer with beaten egg, and bake light brown in a hot oyen. Serye with tomato sauce. Codfish & la Crfime. — Pick 1Y« pound of well-soaked salt cod- fish into small pieces, put it in a saucepan oyer the fire, coyer with cold water, let it heat gradually to nearly boiling, then drain ; cover again with fresh cold water and return to the fire ; when about to boil, remove instantly, and pour the fish into a sieve. Melt 1 ounce butter in a saucepan, add 1 small tablespoonful fiour, stir and cook 2 minutes ; add 1 cup of milk, cook 3 minutes. Mix the yolks of 2 eggs with y^ cupful cream, add to the sauce ; add 1 ounce but- ter in small pieces, and, last, the fish ; stir over the fire till nearly boiling, then remove. At the same time have 1 quart peeled pota- toes boiled in 1 quart water, with 1 tablespoonful salt ; when done, drain, mash, and mix them with 1 ounce butter ; put them into small buttered timbale forms, and keep them warm. When ready to serve, dress the fish on a hot dish, unmold the potato timbales, set them in a circle around the dish, and sprinkle a little fine- chopped parsley over all ; then serve. Another way is to dress the dish alternately with potatoes Tortonia, and stuffed and baked tomatoes. CODFISH. 177 Godflsh h P Allemande.— Soak ly, pound salt codfish for several hours in cold water ; 1 hour before serving, pick it into small pieces ; place the codfish in a saucepan, cover with cold water ; set over a slow fire, and let heat gradually till nearly boiling ; drain off the water ; cover with fresh cold water, return to the fire, and let come to a boil ; then drain the fish in a sieve, and rinse off with cold water. Place a saucepan with 1 ounce butter over the fire, add 1 tablespoonf ul flour, stir for a few minutes ; add 1 pint white broth (or 1 pint boiling water), 1 teaspoonf ul beef extract, and boil 5 min- utes. Mix the yolks of 2 eggs, with the juice of Y, lemon, add a little of the sauce first to the eggs, then gradually the eggs to the sauce; add the fish, 2 tablespoonfuls cream, and Y^ teaspoonful pepper ; stir over the fire till boiling hot. At the same time clean 2 large carrots and 4 large potatoes, cut them with a vegetable cutter into small round balls ; place the carrot balls in a saucepan over the fire; add 1 teaspoonful sugar, cover with boiling water, and cook till tender ; then drain, add a small piece of butter, and toss them for 2 minutes over the fire. Boil the potato balls in 1 pint water and 1 teaspoonful salt ; when done, drain off the water and set in a warm place. Eub the yolks of 3 hard-boiled eggs fine, add 1 teaspoonful batter, a sprinkle of salt and nutmeg, also 1 raw yolk, and a little flour

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