Morue a la Provençale

Ingredients

• some salted cod
• thirty-six hours
• minced shallots
• chives
• parsley
• sliced lemon
• butter
• two spoonfuls of oil

Method

1. 1

   Soak salted cod in water for 36 hours, changing water frequently.

2. 2

   Boil in cold water until cooked, then drain.

3. 3

   In a baking dish, layer shallots, chives, parsley, lemon, butter, and oil.

4. 4

   Arrange cod pieces on top, cover with the same mixture, and bake for 20 minutes.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 71. The excerpt below is the record exactly as published.

Morue a la Ppoven^vale. Allow some salted cod to lie in water for thirty-six hours, changing the water frequently. Then put on the fire in clear cold water, and as soon as it boils the cod is cooked ; lift it at once and drain it. Place in a tin baking dish some minced shallots, chives and parsley, sliced lemon, a little butter, and two spoonfuls of oil

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