Codfish à l'Américaine

Ingredients

• ly, pound salt codfish
• 1 ounce butter
• 1 tablespoonful flour
• 1 pint white broth
• 1 teaspoonful beef extract
• the yolks of 2 eggs
• 1 teaspoonful pepper
• 2 large carrots
• 4 large potatoes

Method

1. 1

   Soak the codfish overnight, then heat in cold water until nearly boiling, drain.

2. 2

   Cook butter and flour, add broth and beef extract, boil.

3. 3

   Mix in egg yolks and pepper, then add codfish.

4. 4

   Cook carrot and potato balls, serve fish with vegetables arranged around it.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 123. The excerpt below is the record exactly as published.

1 teaspoonful beef extract ; peel 6 large potatoes, cut them into round balls with a vegetable cutter, wash in cold water, and add to the saucepan with 1 teaspoonful salt ; cook till the potatoes are done ; then add the fish, let it get boiling hot ; serve on a hot dish, and sprinkle 1 tablespoonf ul fine-chopped parsley over. Codfish k I'ltalienne. — Soak 1 pound of salt codfish 3 hours in cold water, changing the water twice during that time ; then pick it into fine pieces, place it in a saucepan over the fire, cover with cold water, let it heat gradually until nearly boiling ; pour the fish into a sieve, and rinse off with cold water ; return the fish to saucepan, cover with fresh cold water, place over the fire until nearly boiling, then remove and drain in a sieve. At the same time peel 6 medium-sized potatoes, wash and put them with 1 pint cold water and 1 teaspoonful salt over the fire ; boil till tender ; drain and mash fine with Y^ tablespoonful butter. Melt in a small sauce- pan 1 ounce butter or 3 tablespoonf uls of oil, add Y^ cupful fine- chopped onion, cook 5 minutes ; add 1 tablespoonful flour, cook and stir 2 minutes ; add Y« P^^t of milk, and cook 5 minutes ; season with 1 even teaspoonful salt, Ys ^^^^ teaspoonful pepper, add the codfish, the mashed potatoes, the yolks of 2 eggs, and the whites beaten to a stiff froth. Put this preparation into a pudding dish, smooth the top with a knife, and sprinkle 3 tablespoonf uls grated cheese over ; place in a hot oven, and bake light brown. Serve with stewed tomatoes. Salt Codfish ft la Bosano. — Soak 1 pound salt codfish for several hours in cold water, changing the water twice during that time. One hour before serving, peel and wash 6 medium-sized potatoes, place them with 1 teaspoonful salt and 1 pint cold watei 176 SEA FOOD, Etc. oyer the fire to boil. In the meantime pick the codfish into small pieces, place it in a saucepan over the fire, coyer with cold water, let it come to a boiling point; then drain off the water, rinse with cold water, return the fish to the saucepan, coyer with cold water, heat till nearly boiling ; pour the fish in a sieve to drain. Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, and cook 5 minutes ; then add 1 tablespoonf ul flour, stir and cook 2 minutes ; add y^ cup of milk, 1 even teaspoonful seasoning salt. 2 tablespoonf uls chopped mushrooms, cook 5 minutes ; then add the fish. As soon as the potatoes are done, drain off the water and mash them fine ; add Yg tablespoonf ul butter and the codfish, mix all well together ; add 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 over with beaten egg, and bake light brown in a hot oven. Serve with tomato sauce. Codfish h la CrSme. — Pick ly^ pound of well-soaked salt cod- fish into small pieces, put it in a saucepan over the fire, cover 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 Codfish k PAUemande. — Soak 1% 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 fionr, slir 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 % lemon, add a little of the sauce first to the eggs, then gradually the eggs to the sauce; add the fish, 2 tablespoonf uls cream, and Y^ teaspoonf ul 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 teaspoonf ul 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 teaspoonf ul salt ; when done, drain off the water and set in a warm place. Rub 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 fiour ; form this into 12 small balls like marbles, roll in flour, and boil 5 minutes in salted water ; remove the egg balls with a skimmer. Arrange the codfish on a warm dish, lay the egg balls, the potato balls, and the carrot balls in clusters around the dish, chop the whites of the eggs fine, and sprinkle them with 1 tablespoonful fine-chopped parsley over the dish, then serve. Codfish ft rAmerlcaine.— Soak ly, pound salt codfish

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