Codfish à la Crème

Ingredients

• ly^ pound of well-soaked salt codfish
• 1 ounce butter
• 1 small tablespoonful fiour
• 1 cup of milk
• the yolks of 2 eggs
• Y^ cupful cream
• 1 quart peeled potatoes
• 1 tablespoonful salt
• 1 ounce butter

Method

1. 1

   Pick the codfish into pieces, heat in cold water until nearly boiling, then drain.

2. 2

   Cook butter and flour, add milk, then mix in egg yolks and cream.

3. 3

   Stir in codfish.

4. 4

   Boil potatoes in salted water, mash with butter.

5. 5

   Serve fish on a dish with potato timbales around it, garnished with parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 124. The excerpt below is the record exactly as published.

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

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