Cod’s Tongues a la Poulette
From The encyclopædia of practical cookery, 1890
Serves 6
A simple yet elegant dish.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 435. The excerpt below is the record exactly as published.
Cod’s Tongues a la Poulette. — Put eighteen blanched tongues into a saucepan on the stove, add 1 pint of Dutch sauce, i gill of the stock in which they were blanched, and 1 teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.