Fillets of Cod

Ingredients

• two slices of cod, each weighing three-fourths pound
• one-fourth cup butter
• one and one-half cups Béchamel Sauce
• garnish with hard boiled eggs
• slices of lemon
• parsley

Method

1. 1

   Wipe cod, remove skin and bones, and cut fish in eight fillets.

2. 2

   Melt butter and season with salt, cayenne, and onion juice.

3. 3

   Dip each fillet in butter, roll, and fasten with a skewer.

4. 4

   Dredge with flour and bake fifteen minutes in a hot oven.

5. 5

   Remove skewer and arrange fish on serving dish.

6. 6

   Pour over Béchamel Sauce and garnish.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 17. The excerpt below is the record exactly as published.

FILLETS OF COD. Wipe two slices of cod, each weighing three-fourths pound, remove skin and bones, and cut fish in eight fillets. Melt one-fourth cup butter and season with salt, cayenne and onion juice. Dip each fillet, separately in butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour, and bake fifteen minutes in a hot oven. Remove skewer, and arrange fish on serving dish. Pour over one and one-half cups Béchamel Sauce, and garnish with hard boiled eggs, cut in fancy shapes, slices of lemon, and parsley

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