Morue Fraiche aux Fines Herbes

Name: Morue Fraiche aux Fines Herbes
Ingredients: a whole cod; flour; fresh butter; sauce made with butter, white wine, vinegar, herbs, pepper, and salt

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.

Morue Fraiche aux Fines Herbes. Take a whole cod, well wash and clean it. Dry and powder it with flour, then rub over a tin baking-dish with fresh butter

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