Codfish au Gratin
From French dishes for American tables, 1886
Chopped mushrooms can be used instead of cheese.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 27. The excerpt below is the record exactly as published.
Codfish au Gratin. Take two pounds of boiled codfish, from which you have removed the bones, put in a dish with half a pint of bechamel sauce (Art. 83), in which you have mixed four ounces of American cheese. Sprinkle it on top with bread-crumbs and a little melted butter
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