Scallops of Cod

Ingredients

• any pieces of cold cod
• 3 table-spoonfuls of butter
• a little salt
• a little pepper
• some breadcrumbs
• small slices of fried bread

Method

1. 1

   Remove bones and skin from cod, divide into small pieces.

2. 2

   Prepare a cream or béchamel sauce with butter, season, and mix with fish.

3. 3

   Let cool, garnish with fried bread, sprinkle with breadcrumbs, baste with butter, and brown the top.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 429. The excerpt below is the record exactly as published.

Scallops of Cod.— Take any pieces of cold cod, remove all the bones and skin, and divide the flesh into small pieces or flakes. Prepare a cream sauce, or if preferred work 3 table-spoonfuls of bechamel sauce with a good lump of butter over the fire, seasoning with a little salt and pepper. When the butter is well mixed in with the sauce, put in the pieces of fish, and mix them well, so that the sauce will work well into the fish. Let the mixture stand until it is cold. Garnish a dish with small slices of fried bread

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