Cod’s Roe a la Hollandaise

Ingredients

• Take a good Cod’s roe
• 1 pint of water
• 1 table-spoonful of vinegar
• 1 table-spoonful of flour
• 2 table-spoonfuls of cold water
• 1oz. of butter
• the juice of half a lemon
• the well-whisked yolk of an egg

Method

1. 1

   Boil roe in water with vinegar and seasonings for fifteen minutes, drain, and serve with a sauce made from flour, water, butter, lemon juice, and egg yolk.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 431. The excerpt below is the record exactly as published.

oz. of butter into small pieces, put these in the pan, and add a little grated nutmeg and 2 table-spoonfuls of melted butter sauce ; also add a little finely-chopped parsley and the juice of two lemons. Place the fish on a dish, and surround it with a garnish of croutons of fried bread. (2) Scrape and cut into four pieces or squares about 21b. of salted Cod. If it is a dry fish, it must be put into cold water and left for a couple of days ; but if salted in tubs, a' few hours will do. Pour some cold water into a stewpan, put in the fish, and place it on a good brisk fire. When it begins to bubble, remove the pan to the side, and let it remain for twelve or fifteen minutes. Take out the fish, put the pieces on a strainer to drain, remove the bones, and break the pieces up small. In the meantime, take a medium-sized onion, chop it very fine, put it in a stewpan with a little butter, and fry gently so as not to give it a colour. Put in the pieces of Cod, take the pan off the fire, and toss the fish so as to get the butter well spread over it ; when all this butter has gone, put in some more, a little at a time, until 6oz. in all has been used. Care must be taken to turn the pan j round continuously. The mixture in the pan should by this , time be thick and creamy. Add a little grated nutmeg, finishing } up with the juice of a lemon and a little finely-chopped parsley. Place the fish on a dish, and garnish it with croutons of bread fried in butter. Codfish — continued. (3) Steep the fisli in cold water for a day or two; then drain it, put it into a fish-kettle with enough cold water to cover it, and boil gently for ten or fifteen minutes, removing the scum as it rises to the top of the water. When the fish is cooked, drain it, remove all the bones, cut the flesh into small pieces, mash it, and then put into a stewpan. Break into a basin as many eggs as there are pounds of fish, mixing in for each egg I table-spoonful of cream, and beat well together ; then pour the mixture gradually over the fish, and stir the whole over a slow fire with a wooden spoon. Allow also 1 table-spoonful of sweet oil for every pound of fish, and mix it in gradually. Let all simmer for nearly fifteen minutes ; then turn it on to a hot dish, garnish with croutons of fried bread, and serve with as little delay as possible. Vol-au-Vent of Cod with Cream Sauce. — Remove the skin and bones of some cold cooked Cod (any remains can be used up), and divide the flesh into flakes with a fork. Put 1 teacupful of bechamel sauce in a stewpan with 2oz. of butter, work it over the fire until the butter has dissolved, then put in the fish, season to taste with salt and pepper, and warm up again. Make a vol-au-vent of paste, and when baked, stand it on a folded napkin or an ornamental dish- paper spread over a dish, turn the fish into it, 'and serve quickly. Cod’s Liver. — This is usually appropriated by the fishmonger for extracting the oil. It is very nice, how- ever, prepared as a forcemeat. Quenelles of Cod’s Liver.— Take ^lb. of very fresh Cod’s liver and chop it up fine, adding a little breadcrumb, the yolks of three eggs, salt, pepper, and finely-chopped parsley. Mix these well, and form the mixture into quenelles as follows : Take two table-spoons, fill one, and smooth it over with a knife dipped into hot water ; then take the other spoon, and put that also into boiling water to heat it ; turn the quenelles from one spoon into the other, and then put them into a well-buttered saute-pan. When the required number are made, pour in some good stock, place the pan on the fire, and boil for about ten minutes, or until the quenelles are quite firm. They are then ready to serve. Cod’s Roes.— These are generally seized upon by the greedy fishmonger for purposes of his own. Dried and smoked they can be preserved for a length of time, and may he cooked as though quite fresh. Cod’s Roe a la Hollandaise. — (1) Take a good Cod’s roe, wash it well, and put into a pan in which 1 pint of water, 1 table-spoonful of vinegar, and a little salt and pepper are boiling. When the roe has boiled for fifteen minutes, take it out, and put it on a strainer to drain ; then place it on a dish and pour over some sauce made to imitate Dutch sauce, as follows : Put 1 table-spoonful of flour into 2 table-spoonfuls of cold water, mix well, and stir it into 1 breakfast-cupful of boiling water (the liquor in which the roe was cooked will do) in a saucepan ; place the pan on the fire, and stir until the liquor becomes quite thick; put in a little salt, loz. of butter broken into small pieces, and mix well ; then add the juice of half a lemon, or 1 teaspoonful of good vinegar, and when all are thoroughly mixed, add the well-whisked yolk of an egg

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