Salt Codfish a la Perigord

Ingredients

• two cups potatoes
• one egg
• juice of one grated onion

Method

1. 1

   Soak codfish overnight, boil for 3 minutes, shred, and mix with mashed potatoes, egg, and onion.

2. 2

   Form into a pyramid, cover with Perigord sauce, and heat in the oven.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 134. The excerpt below is the record exactly as published.

one egg; stir again with spoon until nice and creamy; add a little piece of butter and some cream; roll in balls or small cakes; leave until cold. When cold, fry balls in deep boiling hot fat and the cakes in low hot fat; when both sides are brown they are ready. Put on a paper doily, letting one rest on the other; garnish with parsley. Serve for breakfast with boiled eggs. Creamed Salt Codfish with Creamed Potatoes Morue salee et a la Creme, aux Pommes a la Creme [To cook codfish see recipe: Salt Codfish Balls and Cakes.] When cold enough to handle, shred in small pieces; make a rich cream sauce from one tablespoon butter, one heaping tablespoon flour, one and a half cups milk, juice of a small grated onion, few drops of Worcestershire sauce, pepper and salt to taste. Add the cod; when hot enough to serve, add four tablespoons rich cream. Dish up on a platter; garnish with buttered triangles of toast all around and some curled fried bacon. Serve with creamed potatoes for breakfast or luncheon. Salt Codfish ( Morue salee ) a la Perigord Soak the codfish overnight. When ready to use, put in cold water on the stove; cook for three minutes; when done, and cold enough to handle, shred; make it smooth as for codfish balls or cakes. To each cup cod take two cups potatoes — mashed — add one egg; sprinkle with pepper and salt; add juice of one grated onion

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