Rock Cod, en Court Bouillon

Ingredients

• three spoonsful of olive oil
• one onion
• three sliced green peppers
• one red pepper
• one bouquet garni
• about five pounds of codfish
• two glasses of white wine
• one pint of water
• a little chopped parsley
• season with salt and pepper

Method

1. 1

   Put olive oil, sliced onion, sliced green and red peppers, bouquet garni, and codfish in a flat pan.

2. 2

   Season with salt and pepper, add white wine and water, and chopped parsley.

3. 3

   Simmer slowly for about forty minutes.

4. 4

   Remove bouquet garni and serve on a deep platter with broth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 42. The excerpt below is the record exactly as published.

Rock cod, en court bouillon Potatoes nature Squab chicken saute, Sutro Olivette potatoes Endives salad Orange souffle, St. Francis Assorted cakes Coffee Eggs a la Colonel. Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madere with fresh mushrooms. English lamb chops, Tavern. Broil an English lamb chop until nearly done, then put in an earthern casserole, with some saute potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top. English mutton chop, Tavern. Same as English lamb chop, Tavern. Rock cod, en court bouillon. Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley

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