Codfish-tongues au beurre noir

Ingredients

• eighteen blanched codfish-tongues
• half a gill of their own juice
• a pint of black butter
• a teaspoonful of chopped parsley

Method

1. 1

   Heat blanched codfish-tongues in their own juice without boiling, dress on a hot dish, pour black butter over, and decorate with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 141. The excerpt below is the record exactly as published.

a teaspoonful of chopped parsley sprinkled over. 2O2 THE TABLE. 345. 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. 346. Picked-up Codfish.— The same as for the above, only all the materials should be shred smaller, and add three tablespoonfuls of cream. 347. Fish Balls. — Place in a large pan, with plenty of fresh water, three pounds of boneless codfish, and let soak for twelve hours. Drain, and place it in a saucepan on the hot range, with plenty of cold water, and as soon as it begins to boil, drain all the water through a colander. Carefully pick out all the bones from the cod, and return it to the saucepan, adding five medium-sized, well-washed, and peeled sliced potatoes, one gill of cold water or broth, and cook on a moderate fire for twenty minutes, then add half an ounce of butter. Take from off the fire. Season with one pinch of white pepper, then, with the aid of a potato-masher or a pounder, mash all well together right in the pan. Transfer it to a dish, and let cool. Make up small fish balls two inches in diameter by one inch thick, lightly sprinkle them with a very little flour. Heat in a frying-pan one gill of clarified butter; when very hot, put in the fish balls and fry for three minutes on each side, so as to have them of a good brown color. Gently lift them from the pan with a skimmer, dress on a hot dish with a folded napkin, crown-shaped, one overlapping another. Decorate the cen- tre of the dish with parsley-greens, and serve. Fish Balls a la Mrs. Benjamin Harrison. — To be prepared exactly the same as above (No. 347), dressing them on six dry toasts, placing one poached egg (No. 404) on top of each fish ball, and decorating the dish with six slices of broiled bacon, and serve hot. 348. How to Blanch Codfish-tongues.— Procure eighteen fine, fresh codfish-tongues, wash them thoroughly in cold water, then drain, and place them in a saucepan on the hot stove: cover with fresh water, and season with a handful of salt, six cloves, twelve whole peppers, one sliced onion, a bouquet (No. 254), and half a sliced lemon. Let them come to a boil, then transfer them with the water and garnishings to a stone jar, and use when needed. 349. Codfish • tongues au beurre noir. — Take eighteen blanched codfish-tongues, as for No. 348, heat them in a saucepan with half a gill of their own juice, but do not let them boil; drain well, then dress them on a hot dish, pour a pint of black butter

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