Codfish A La Benedictine

Ingredients

• 1 pound fresh codfish
• 4 medium-sized sweet potatoes
• 1 cup cream or milk
• Butter
• Juice of 1 lemon
• Salt
• Pepper
• Bread-crums

Method

1. 1

   Boil the codfish, drain it and keep it warm.

2. 2

   Pare the sweet potatoes, cook them in salted water or steam them and let them dry, then mash and add a pinch of pepper, about two tablespoons of butter or butter substitute, the juice of half a lemon, and one cup of cream or milk.

3. 3

   Skin the fish and remove the bones.

4. 4

   Pound it rather fine; add a tablespoon of butter and the juice of half a lemon.

5. 5

   Mix the hot mashed potatoes with this.

6. 6

   Add more milk or cream, so as to make a rough dough.

7. 7

   Grease a baking-dish, and put the dough into it.

8. 8

   Cover the top with bread-crums and melted butter.

9. 9

   Put small dots of butter here and there on the top and bake in the oven for twenty minutes.

10. 10

    Serve in the dish in which it was cooked.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 91. The excerpt below is the record exactly as published.

CODFISH A LA BENEDICTINE I pound fresh codfish Butter 4 medium-sized sweet potatoes Juice of i lemon Salt I cup cream or milk Pepper Bread-crums

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