Rechauffe of Cod

Ingredients

• some boiled pieces of fish
• a little good broth
• an equal quantity of cream or milk
• a little essence of anchovy, cayenne pepper
• salt to taste
• corn and wheat-flour in equal parts
• Butter a dish
• dried breadcrumbs

Method

1. 1

   Remove bones and skin from boiled fish, place in a pan with broth and reduce.

2. 2

   Add cream or milk, season, and thicken with flour.

3. 3

   Place fish in the mixture, butter a dish, sprinkle breadcrumbs, add butter on top, and bake for a quarter of an hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 427. The excerpt below is the record exactly as published.

Rechauffe of Cod.- -(1) Take some boiled pieces of fish and remove the bones and skin ; put these latter into a stewpan with a little good broth, place the pan on the fire, and reduce rapidly by boiling without a cover on the pan ; add to this an equal quantity of cream or milk flavoured with a little essence of anchovy, cayenne pepper, and salt to taste, and make it thick by adding corn and wheat-flour in equal parts. Put the fish into this while it is quite hot. Butter a dish, sprinkle over dried breadcrumbs

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