Morue a la Creole

Ingredients

• Finely mince an onion
• one lb of morue
• three tomatoes prepared a la Provencale
• three mild capsicums, split and broiled
• one oz. of lightly-browned butter
• a few drops of lemon juice

Method

1. 1

   Cook the minced onion gently in butter until golden.

2. 2

   Spread it in a dish, add the tomatoes, poached and flaked morue, broiled capsicums, lemon juice, and browned butter.

3. 3

   Bake briefly and serve hot.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 200. The excerpt below is the record exactly as published.

MORUE A LA CREOLE Finely mince an onion, and cook it gently in butter until it is of a nice golden colour. Spread it on the bottom of a little oval earthenware dish, and set three tomatoes prepared a la Provencale (No. 2268) upon it. Poach one lb of morue; drain it as soon as ready, and flake it while clearing it of all skin and bones. Lay this flaked morue on the slices of tomato; cover it with three mild cap- sicums, split and broiled; sprinkle the whole with a few drops of lemon juice and one oz. of lightly-browned butter

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