Fresh Codfish à la Tallemande

Ingredients

• 3 slices of fresh codfish
• 1 tablespoonful seasoning salt
• 1 large onion
• the juice of 1 lemon
• 1 sprig of thyme
• 1/2 bunch parsley
• 1 ounce pure lard
• 1 ounce butter
• 1 pint of corn salad
• 1 tablespoonful salad oil
• 2 tablespoonfuls vinegar
• 1/4 teaspoonful seasoning salt

Method

1. 1

   Remove skin and bone from codfish, cut into pieces, wash and dry.

2. 2

   Season with salt, lay in a dish with onion, lemon juice, thyme, and parsley for 1 hour.

3. 3

   Dust fish with flour, dip in beaten egg, roll in bread crumbs, and fry in lard and butter until brown.

4. 4

   Prepare corn salad with oil, vinegar, and salt.

5. 5

   Serve fish with salad and Tartar sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 121. The excerpt below is the record exactly as published.

. Fresh Codfish h TAllemande. — Remove the skin and bone from 3 slices of fresh codfish ; cut each slice in 2 pieces, wash, and wipe dry ; season with 1 tablespoonf ul seasoning salt ; lay in a cov- ered dish with 1 large onion cut into slices, the juice of 1 lemon, 1 sprig of thyme, Vj bunch parsley ; cover the dish and let stand 1 hour. In the meantime take a small loaf of stale baker's bread and grate it on a grater ; put 1 egg in a soupplate, and beat it till light. Twenty minutes before serving, wipe the fish pieces dry and dust lightly with fiour, dip each piece separately into the beaten egg, then roll in the bread crumbs ; lay on a clean board and pat smooth with a knife. Place a frying pan with 1 ounce pure lard and 1 ounce butter over the fire ; as soon as hot put in as many of the fish pieces as will conveniently lie in the pan ; fry to a delicate brown on both sides over a moderate fire (adding more lard and butter if necessary). Pick over 1 pint of corn salad, wash it in cold wat^r, and drain on a sieve ; mix 1 tablespoonf ul salad oil with 2 tablespoonfuls vinegar and V4 teaspoonful seasoning salt,

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