Codfish a la Creme

Ingredients

• required amount of shredded codfish
• Heat a cupful of milk
• butter size of an egg
• teaspoon flour
• a little salt
• a little white pepper
• two well beaten eggs

Method

1. 1

   Bone the codfish, cover with cold water and let come to a boil.

2. 2

   Heat the milk, stir in butter, flour, salt, and pepper, then add the beaten eggs.

3. 3

   Remove fish from water, drop into the cream, shake over fire until well mixed, serve in deep, covered dish.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 10. The excerpt below is the record exactly as published.

Codfish a la Creme. — Bone carefully required amount of shredded codfish; cover with cold water and let come to a boil. Heat a cupful of milk, stir in butter size of an egg, teaspoon flour, a little salt and white pepper, two well beaten eggs

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