Morue a la Lyonnaise
From A guide to modern cookery, 1909
Serves 4
Use either Icelandic or Newfoundland fish.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 201. The excerpt below is the record exactly as published.
—MORUE A LA LYONNAISB Poach one lb. of morue, and flake it as explained above. Finely mince a medium-sized onion, and toss it in butter. Also toss three medium-sized potatoes cut into roundels. Heat one oz. of butter and two tablespoonfuls of oil in a frying-pan; put therein the flaked morue and the potatoes, and toss the whole over a brisk fire for a few minutes. When about to dish up, add a few drops of vinegar. Dish in a hot timbale, and sprinkle the morue with a pinch of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.