Codfish à l'Américaine

Ingredients

• ly, pound salt codfish
• 1 tablespoonful butter
• 1 tablespoonf al flour
• 1 pint milk

Method

1. 1

   Soak codfish overnight, prepare as before.

2. 2

   Melt butter, add flour, then milk, and stir in codfish until boiling.

3. 3

   Serve with mashed potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 118. The excerpt below is the record exactly as published.

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 ; form this into 12 small balls like marbles, roll in flour, and boil 6 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 PAmericaine.— Soak ly, pound salt codfish over night in cold water, changing the water several times ; then pick into small pieces, place in a saucepan over the fire, cover with cold water, let heat gradually ; when nearly boiling drain off the water; return the codfish to the fire, with fresh cold water, again let heat gradually till just about to boil, then drain the fish in a sieve. Melt 178 SEA POOD, Bra 1 tablespoonful butter in a isaacepan, add 1 tablespoonf al flour, stir and oook 2 minutes ; add 1 pint milk

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