Codfish (Morue) au Gratin

Ingredients

• two cups bread crumbs
• one cup tomato juice
• juice of one onion
• pepper
• salt
• two tablespoons chopped parsley
• three tablespoons melted butter
• one egg

Method

1. 1

   Make a thick cream sauce; put one layer of cold codfish in the dish, then one layer of cream sauce flavored with Worcestershire sauce and onion juice, then one layer of American cheese, then layer of fish — repeat until the dish is full.

2. 2

   Put bread crumbs and grated cheese on top with pieces of butter; bake in oven from twenty-five to thirty-five minutes until golden brown.

3. 3

   When done, place on a platter, serve with a white wine cream sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 132. The excerpt below is the record exactly as published.

odfish ( Morue ) au Gratin Codfish that has been left over may be beautifully made up in a gratin dish the following day. Make a thick cream sauce; put one layer of cold codfish in the dish, then one layer of cream sauce that has been flavored wdth Worcestershire sauce and onion juice, then one layer of American cheese, then layer of fish — repeat this until the dish is completely full. Put some bread crumbs and grated cheese on top with some pieces of butter; bake in oven from twTenty-five to thirty-five minutes until golden brown on top. When done, place on a platter, serve with a white wine cream sauce, for dinner or luncheon. Broiled Codfish with Shirred Butter Morue grillee au Beurre Select solid slices of codfish; rub with salad oil; also rub some oil over the broiler; put the slices on; sprinkle with pepper and salt; broil over a very hot fire until it begins to be golden brown; turn carefully out on a plate, thus: open broiler and put plate over the fish; turn the broiler around; loosen it carefully, so as not to tear the fish, then place it carefully on a warm platter; pour some shirred butter over; flavor with lemon juice and chopped parsley. Garnish with lemons and parsley all around. Serve with a tomato cucumber salad for dinner. (Can also be garnished with little French marbles of potato all around.) Stuffed Baked Codfish a l’Americaine Morue farcie, cuite au four, a V Americaine Secure a nice fresh codfish about six to seven pounds; scale well and wash; open at side; remove bone carefully; stuff with a bread stuffing. Put in a buttered pan; rub over the top with egg; sprinkle with bread crumbs; put some pieces of butter on top of the fish; bake (uncovered) until it is brown — about thirty to forty- five minutes; baste now and then with the juice from the pan. When well done, lift fish carefully onto the platter it is going to be served on. Put into the pan the fish is baked in a tablespoon of flour, one cup of broth, one cup of tomato juice; stir until well mixed and creamy; strain through a fine strainer; put on stove; season to taste with pepper and salt and two tablespoons wine; when ready, add half cup rich cream. Pour this around the fish, AMERICAN COOK BOOK 91 garnish mouth of the fish with parsley and serve with small boiled potatoes with butter; sprinkle with parsley. Fish dish for dinner. Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg

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