Salt Cod a la Maitre d'Hotel

Ingredients

• the black-skinned ones
• half a pound of butter
• a spoonful of flour
• four or five spoonfuls of water
• a little salt
• some parsley chopped very fine
• the juice of a lemon
• a little thick cream

Method

1. 1

   Soak the salt cod in cold water, then cook in a large vessel.

2. 2

   Once boiling, remove from heat and keep covered.

3. 3

   Prepare Maitre d'Hôtel sauce with butter, flour, water, and salt.

4. 4

   Thicken, add parsley and lemon juice, and adjust color with cream.

5. 5

   Remove skin and bones from fish, mix with sauce, and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 98. The excerpt below is the record exactly as published.

Salt Cod a la Maitre d'Hotel. The black-skinned ones are generally reckoned the best. Be particular to have the salt well soaked out, put the fish into cold water, and place on the fire. Let it be cooked in a large vessel, that it may have plenty of room. The moment it is beginning to boil, take it off the fire, and keep it in the water well covered ; it will then be tender, but if it should boil, it will be tough and thready. Make a Maitre d'Hutel, FISH. 161 with half a pound of butter, a spoonful of flour, four or five sjDoonfuls of water, and a little salt. When the sauce begins to thicken, work it well, that it may be more mellow. Have some parsley chopped very fine, mix a pinch of it with a little glaze, and the juice of a lemon ; then taste the sauce. If it be too brown in colour, a little thick cream

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