Codfish Steak, a l'Anglaise

Name: Codfish Steak, a l'Anglaise
Yield: 2 servings
Ingredients: two ounces of butter; two slices of fresh codfish; one sliced onion; one-half glass of white wine; one cup of hot milk; one-half cup of fish broth; the juice of a lemon; a chopped hard-boiled egg; a little chopped parsley

From The Hotel St. Francis cook book, 1919

Serves 2

A classic fish dish.

Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 180. The excerpt below is the record exactly as published.

Codfish steak, a 1'Anglaise Fillet of beef, Dumas Chicory salad Fancy ice cream Assorted cakes Coffee Pea soup with vermicelli. One quart of puree of pea soup mixed with one pint of consomme vermicelli. Codfish steak a 1'Anglaise. Heat two ounces of butter in a saute pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few min- utes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon

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