Cream of Salt Cod

Ingredients

• a nice piece of salt cod
• soak for twenty-four hours in fresh water
• melted butter
• a little olive oil
• chopped garlic
• chopped parsley
• butter, or milk

Method

1. 1

   Soak the salt cod for twenty-four hours in fresh water, boil it in cold water, and when done, skin and bone it carefully.

2. 2

   Break into small pieces and warm in melted butter, olive oil, chopped garlic, and parsley.

3. 3

   Stir with a wooden spoon until it becomes a thick cream, moistening from time to time with either olive oil, butter, or milk.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 47. The excerpt below is the record exactly as published.

Cream of salt cod. Cotelettes de mouton à la jardinière, Mutton cutlets à la jardinière, Poulet rôti. Roast chicken. : Macaroni au gratin. : Maccaroni cheese. Lpinards au sucre. Sweet spinach. . Cream of salt cod. Soak a nice piece of salt cod for twenty-four hours in fresh water, boil it in cold water, and when done, skin and bone it carefully, break into small pieces, and warm in melted butter, a little olive oil, chopped garlic and parsley, stir with a wooden spoon until it becomes a thick cream, moistening from time to time with either olive oil, butter, or milk. Unless great care is taken to stir the whole time, the fish will not dissolve as it ought. Mutton cutlets à la jardinière. Trim your cutlets, cover them with slices of bacon, and cook them in a stew-pan with a little stock. When done, take out the cutlets, and boïl some bottomsof artichokes, salsifis, carrats, and turnips in the same stock, and leave on the fire to simmer until the vegetables have absorbed all the gravy; clear off all grease, and pour the vegetables over the cutlets, which have been kept hot TE 366 BILLS OF FARE. TU a NS LUN APRIL 20. MENU EN MAIGRE. BILL OF FARE FOR FAST DAY. Potage à la purée de navets. Purée of turnips. Raïe au beurre noir. Skate with black butter sauce, Vol-au-vent de légumes. Vol-au-vent of vegetables. Goujons frits. Fried gudgeon. Haricots verts à l'anglaise, French beans à l'anglaise. Pommes en croustade, Open apple tart. Salt cod with black butter sauce. Soak your cod for twenty-four hours in fresh water, boil in cold water. When done, place on a dish, cover with black butter sauce, and garnish with fresh parsley. French beans à l’Anglaise. Cut up your beans, boil them in salt and water, drain, and pour into a vegetable dish, on to a large lump of fresh butter, sprinkle with chopped parsley

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