Filets de Cabillaud à la Normande

Ingredients

• Three slices of Cod of moderate thickness
• Two glasses of Vin de Grave
• Twelve Oysters
• Twelve Button Mushrooms
• Twelve small Quenelles
• Half a pint of White Sauce
• Two yolks of Eggs

Method

1. 1

   Put the slices of cod on a greased tin, pour over a glass of the wine, place a greased paper over all, and bake in a slow oven for about fifteen minutes.

2. 2

   Reduce the rest of the wine in a stewpan, add the white sauce with the yolks of eggs mixed in it, the oysters blanched, the mushrooms and the quenelles, and season to taste.

3. 3

   Place the slices of fish on a dish, pour the sauce over them, and place the oysters, mushrooms, and quenelles in groups in the corners of the dish.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 12. The excerpt below is the record exactly as published.

Filets de Cabillaud a la Normande. Ingredients, Three slices of Cod of moderate thickness. Two glasses of Vin de Grave. Twelve Oysters. Twelve Button Mushrooms. Twelve small Quenelles. Half a pint of White Sauce, Two yolks of Eggs

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