Creamed Salt Codfish in Half Shell of Potato a la Gimo

Ingredients

• one large potato
• one tablespoon butter
• one heaping tablespoon flour
• one and a half cups hot milk
• juice of a small grated onion
• two cups cooked fish
• four tablespoons rich cream
• pepper to taste
• salt to taste
• chopped parsley

Method

1. 1

   Bake potatoes, scoop out.

2. 2

   Make a cream sauce with butter, flour, hot milk, onion juice, Worcestershire sauce, pepper, and salt.

3. 3

   Add shredded fish and cream.

4. 4

   Fill potato shells and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 136. The excerpt below is the record exactly as published.

Creamed Salt Codfish in Half Shell of Potato a la Gimo * Morue Salee et a la Creme, en Ecorce de Pomme, £ la Gimo Bake potatoes; cut on the side, scoop out. Make a cream sauce from one tablespoon butter, one heaping tablespoon flour, one and a half cups hot milk, juice of a small grated onion, a few drops ot Worcestershire sauce, pepper and salt to taste. Add two cups cooked fish that has been shredded; last add four tablespoons rich cream. Fill the potato shells; arrange around on a paper doily. Make a 94 THE SWEDISH, FRENCH, puree from the insides of the potatoes mixed with a little butter, pepper, salt, chopped parsley

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