Codfish a la Lyonnaise

Ingredients

• Cut cold boiled codfish in pieces
• boil 8 small onions until soft
• heat 2 tablespoonfuls of butter
• 3 small cold sliced potatoes
• 1 cup of milk
• sprinkle with pepper

Method

1. 1

   Boil onions until soft.

2. 2

   Heat butter, add boiled onions, sliced potatoes, codfish, and milk.

3. 3

   Cover and simmer for ten minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.

Codfish a la Lyonnaiae. Cut cold boiled codfish in pieces; then boil 8 small onions until soft ; heat 2 table- spoonfuls of butter. Add the boiled onions, 3 small cold sliced potatoes, the codfish and I cup of milk ; sprinkle with pepper. Cover and simmer ten minutes and serve hot. 37.— Jewish Crebchen Soup. Beat 3 eggs with 2 ublespoonfuls of water and a pinch of salt ; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible ; fold it double and cut into square pieces and fill with minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock ; when boiling, add the crebchen and let boil until done. Serve with the soup. Jsamiry 38.— French Veal Souffltf. Heat 3 tablespoonfuls of butter. Mix with 3 tablespoonfuls of Hour until smooth ; add I cup of millc ; let boil up. Then add t cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 3 ^gs. Remove from the fire ; let cool. Beat the whites to a stiff froth ; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once. 39. — Belgian Potato Salad. Slice cold boiled potatoes very thin and mix with chopped celery and onion ; season with salt and pepper. Then mix the yolks of 3 hard-boiled eggs with i Ublespoonful of olive-oil. Add to the salad with 3 table- spoonfuk of vinegar. Sprinkle with chopped parsley and serve. 30. — Polish Stewed Tongue. Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan ; add a chopped onion ; I let brown. Then stir in i ublespoonful of flour; add a cups of the water in which the Janaafs tongue was cooked, a pinch of nutmeg and cianamon. Let boil with the juice of t lemoDi 3 tablespoonfiits of vinegar and i tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold. 31. — Rissotto (Itauan), Boil 1 cup of nee in salted water until soft ; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes ; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops. FEBRUARY. t. — Oriental Canapes. Take some lobster or crab-meat and ponnd in a mortar. Mix with i tablespoonful of butter ; season with salt and pepper, a pioch each of mustard, cayenne, nutmeg and curry- powder and moisten with lemon -juice. Cut smalt rounds of toasted bread; scoop out some of the centre ; fill with the mixture and cover with a curry sauce. Sprinkle with fine bread-crumbs and let bake in the oven a few minutes. Serve hot, 3.— Haggis (Scotch). Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add a large chopped onions ; season with ^ teaspoonful of red pepper and i teaspoonful of mixed herbs and salt to taste. Mix with r pint of toasted oatmeal, 3 beaten eggs and the grated FeBruAry rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-sauce. 3.^ — Austrian Braised Tongue. Boil a lai;ge fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon ; sprinkle with paprica ; lay in a baking-pan ; add i onion sliced thin and i cup of the water in which the tongue was cooked and pour over I pint of cream. Let bake in a moderate oven. Baste often with the sauce. Serve hot, and pour over the sauce ; garnish with parsley. 4. — Russian Omelet. Chop a shallots with a tittle parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice ; season to taste. Beat 4 eggs with i table- spoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done. Put the mixture in the centre ; turn in the ends and serve at once. Fdmtary 5.— Madras Potato Curry. Cut boiled potatoes into thio slices ; then fey I chopped onion in 3 tablespooofuls of butter. Add 3 ounces of grated cocoanut, I teaspoonful of cuiry-powder and i cup of milk, salt and cayenne pepper to taste. Let boil up. Add the sliced potatoes and a sprig of parsley chopped. Let simmei a few minutes and serve hot. 6. — Swiss Bailed Eggs. Melt I ounce of butter in a baking-p^; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream ; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot. 7.— Jewish Stewed Shad. Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with i sliced onion, 1 bay-leaf, a few doves, 2 sprigs of parsley and J^ cup of vinegar. When done, remove the fish to a platter ; add ^ cup of raisins, i ublcspoonful F^raary of butter, ^ cup of pounded almonds, i gliLss of wine, i tablespoouful of brown sugar and a pinch of cinuamon. Let boil until done and pour over the fish. Garnish with sliced lemOQ and sprigs of parsley and serve cold. 8< — Bombay Spinach. Boil the spinach in salted water until tender ; drain and chop fine. Fry i chopped onion in a tablespoonftils of butter ; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons. 9. — Spanish Fricasseed Shrimps. Heat 2 tablespoonfuls of butter

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