Dame de Cabillaud d la Sefton

Ingredients

• About 2 lb. middle cut of cod
• 1 small carrot
• 1 small onion
• 1 small bunch of herbs (bouquet garni)
• 1/2 gill Chablis or Sauterne wine
• a handful spinach
• 1/2 gill Allemande sauce
• 1/2 teaspoonful tarragon vinegar
• 1 1/2 gill aspic jelly
• 1/2 oz. beef gelatine
• 1/2 gill cream
• 1 gill mayonnaise sauce
• seasoning

Method

1. 1

   Put cleaned fish in a stewpan, cover with warm water, add wine, carrot, onion, and herbs.

2. 2

   Simmer until tender, then cool.

3. 3

   Cook spinach, rub through a sieve.

4. 4

   Heat Allemande sauce, add vinegar and aspic, dissolve gelatine, and strain.

5. 5

   Coat fish with sauce and chill.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 208. The excerpt below is the record exactly as published.

Dame de Cabillaud d la Sefton. — About 2 lb. middle cut of cod, 1 small carrot, 1 small onion, 1 small bunch of herbs ( bouquet garni), ^ gill Chablis or Sauterne wine, a handful spinach, \ gill Allemande sauce {using fish stock in place of meat stock), ^ teaspoonful tarragon vinegar, 1^ gill aspic jelly, £ oz. beef gelatine, h gill cream, 1 gill mayonnaise sauce {No. 277), seasoning

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