Salt Cod à la Maître d’hôtel

Ingredients

• Soak a piece of salt cod
• Melt sufficient fresh butter
• flavour with pepper
• a pinch of grated nutmeg
• chopped parsley
• chopped chives
• a pinch of flour
• a tea-cupful of the water in which the cod was boiled
• squeeze the juice of a lemon

Method

1. 1

   Soak cod for 24 hours, scrape, boil, drain, place in a pan.

2. 2

   Melt butter, add pepper, nutmeg, parsley, chives, flour, and cod water.

3. 3

   Stir and heat until hot, then serve with lemon juice.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 38. The excerpt below is the record exactly as published.

Salt cod à la maître d’hôtel. Côtelettes de mouton sauce tomates. Mutton cutlets with tomato sauce. Pâté de bécassines. Pâté of snipe. Macédoine de légumes en salade, Mixed vegetable salad. Soupirs de nonne. Nun's sighs. Salt cod à la maitre d'hôtel. Soak a piece of salt cod for twenty-four hours, change the water frequently, scrape the fish and boil in water, when cooked, drain and place in a fish-pan. Melt sufficient fresh butter to make a good sauce for the cod, flavour with pepper, a pinch of grated nutmeg, chopped parsley and chives, a pinch of flour, and a tea-cupful of the water in which the cod was boiled; stir this sauce, and pour it over the fish; leave on the fire until the cod is quite hot, stir the sauce the whole time, or the butter will become oily, squeeze the juice of a lemon

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