Escalopes de Cabillaud, Sauce Fortugaise (Collops of Cod, Portuguese Sauce)

Ingredients

• a piece of cod weighing about two pounds
• two ounces and a half of butter
• a gill of hot water
• a teaspoonful of lemon-juice
• the yolks of four eggs

Method

1. 1

   Cut cod into fillets, lay in a buttered tin, add butter on top, cover with buttered paper, and bake for 20 minutes.

2. 2

   For the sauce, melt butter with hot water, season, and mix with beaten egg yolks gradually.

3. 3

   Stir over heat until thickened, then pour over the fish.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 12. The excerpt below is the record exactly as published.

Escalopes de Cabillaud, Sauce Fortugaise (CoUops of Cod, Portuguese Sauce). — Take a piece of cod weighing about two pounds, and cut it into fillets or collops about two inches square ; lay them in a well-buttered tin, put a piece of butter on each collop, cover the tin with buttered paper, and put it in the oven for about twenty minutes. For the sauce, put two ounces and a half of butter in a saucepan to melt with a gill of hot water, salt and pepper to taste, and a teaspoonful of lemon-juice. Beat up the yolks of four eggs

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