Codfish, bonne femme

Ingredients

• two pounds of cooked, soaked, boneless cod
• half a pint of bechamel
• half a pint of Allemande
• three sliced potatoes
• three hard-boiled eggs
• half a pinch of pepper
• a teaspoonful of chopped parsley

Method

1. 1

   Prepare the cod as for the previous recipe, then put it in a saucepan, moistening with bechamel and Allemande.

2. 2

   Add sliced potatoes and hard-boiled eggs.

3. 3

   Cook for about five minutes longer, then serve with chopped parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 142. The excerpt below is the record exactly as published.

Codfish, bonne feimne. — Have two pounds of cooked, soaked, boneless cod; prepare it the same as for the above (No. 344), then put it in a saucepan, moistening with half a pint of bechamel (No. 154), and half a pint of Allemande (No. 210). Add three sliced potatoes, and three hard- boiled eggs, cut in thin slices, and half a pinch of pepper. (If too thick, put in a little milk.) Cook for about five minutes longer, then serve with a teaspoonful of chopped parsley

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