Creamed Codfish with Mushrooms

Ingredients

• one pound of button mushrooms
• one and a half cups water
• half cup sherry
• one tablespoon butter
• one heaping tablespoon flour
• three cups of pieces of codfish
• half cup rich cream

Method

1. 1

   Cook mushrooms in water and sherry for 15 minutes.

2. 2

   In a saucepan, melt butter, add flour, and mix.

3. 3

   Add mushroom juice, season, and simmer with mushrooms.

4. 4

   Add codfish and cream before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 133. The excerpt below is the record exactly as published.

Creamed Codfish with Mushrooms Morue a la Creme, aux Champignons When boiled codfish has been left over, this is a beautiful dish for lunch or dinner the following day. Take one pound of button mushrooms; peel, wash, and put on stove; let cook for about fifteen minutes wdth one and a half cups water, half cup sherry, pepper and salt. When done, put a tablespoon butter in a saucepan; add one heaping tablespoon flour; stir until well mixed; add juice from the mushrooms; flavor with salt and pepper to taste. Then add the mushrooms — let them simmer in the pan for about fifteen minutes. When ready to serve, add about three cups of pieces of codfish to the pound of mushrooms. Add half cup rich cream. Serve on a hot platter, garnish with triangles of buttered toast and parsley. Entree for dinner or luncheon. 92 THE SWEDISH, FRENCH, Fried Codfish ( Morue frite) a la Tartare Select solid slices of codfish. It can also be cut in cutlet shape and the skin removed. Dip in egg and fresh bread crumbs; leave on table for fifteen to twenty minutes, to dry; then put in hot fat and fry (during the frying sprinkle with pepper and salt); remove it carefully so as not to break. Put on a paper doily. Let pieces rest one on top of another; squeeze little lemon over them and garnish with lemons, tomatoes, and parsley. Serve with tartare sauce. Steamed Codfish ( Morue cuite a la vapeur ) a la Gimo Select a nice fresh codfish weighing about five pounds; clean and wash well; put in a buttered pan with some sherry, stock, pepper, and salt. Cook in oven for about twenty minutes — tightly cov¬ ered. When done, remove carefully from pan to the platter it is to be served on; remove skin from head to the tail — leaving the skin on the head. Fix an eye from truffles and lemon. Put par¬ sley in its mouth; pour over some shirred butter and sprinkle with chopped parsley. Garnish all around with slices of tomato, on each of which put a quarter of lemon with a sprig of parsley stuck in it. Serve with a rich parsley sauce made from the stock the fish has cooked in. Steamed Codfish ( Morue cuite a la vapeur ) Sauce Hollandaise Cut thick slices of cod; put on a buttered pan with some sherry, pepper, and salt; put in oven; steam from eight to ten minutes, well covered. When done, remove carefully onto the platter; pour shirred butter over the fish; sprinkle with parsley; pour around a rich hollandaise sauce. Garnish with parsley. Serve with creamed potatoes. Codfish Tongues ( Langues de Morue ) Are the stomach part of a codfish and can be used in many different ways, such as creamed, cooked and served with an egg sauce a la Bregitta; served with tartare, hollandaise, supreme, oyster, or sauterne sauce, etc. The ordinary way of cooking a codfish tongue is to boil it in water with pepper, salt, and bay leaves. [It gets its name from the sauce it is served with.] AMERICAN COOK BOOK SALT CODFISH {Morue salee ) Salt Codfish Balls and Cakes a la Maria Mathilda Boulettes de Morue salee, a la. Marie Mathilde Select a nice white salt codfish, soak in cold water overnight. When ready to use, put in hot water (say two pounds of cod in a quart of water); after it comes to a boil, cook three minutes; when cold enough to handle, rub nice and smooth; remove all bones. [Codfish for balls and cakes should not go through the ma¬ chine as it makes the fish crumby. It ought to be shredded with the fingers and freed from all bones and lumps.] Measure the codfish by cups. In the meantime, cook potatoes. To two cups of mashed potatoes take one cup of cod. Stir together with one grated onion, pepper and salt to taste; a few drops of Worcester¬ shire sauce. When potatoes and fish are cold enough to handle, add to three cups of the mixture one egg; stir again with spoon until nice and creamy; add a little piece of butter and some cream; roll in balls or small cakes; leave until cold. When cold, fry balls in deep boiling hot fat and the cakes in low hot fat; when both sides are brown they are ready. Put on a paper doily, letting one rest on the other; garnish with parsley. Serve for breakfast with boiled eggs. Creamed Salt Codfish with Creamed Potatoes Morue salee et a la Creme, aux Pommes a la Creme [To cook codfish see recipe: Salt Codfish Balls and Cakes.] When cold enough to handle, shred in small pieces; make a rich cream sauce from one tablespoon butter

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