Slices of cod with cream sauce

Ingredients

• a salted cod’s tail
• half a pound of butter
• a little flour
• a pint of cream
• finely chopped parsley
• pepper
• a very little nutmeg

Method

1. 1

   Soak a salted cod’s tail and boil in boiling water, drain and cut it up into slices.

2. 2

   Melt half a pound of butter in a saucepan, thicken with a little flour, and flavour with pepper and a very little nutmeg; when of a proper substance add a pint of cream and some finely chopped parsley, stir over the fire for five minutes, add the slices of fish, simmer for ten minutes, and serve.

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 7. The excerpt below is the record exactly as published.

Slices of cod with cream sauce. Côtes de. bœuf braisées, garnies de Braised ribs of beef with patties. petits pâtés. Perdreaux rôtis. Roast partridges. Marinade de choux-fleurs, Cauliflower fritters. Compôte de poires. Compôte of pears. Brunoise soup. Slice some carrots, turnips, leeks, celery, and onions, wash and drain them ; warm in a saucepan, with some fresh butter until brown; add a little stock and reduce to a glaze, pour into the necessary quantity of clear soup, and, when boiling, add some Italian paste, which has been boiled separately. Slices of cod with cream sauce. Soak a salted cod’s tail and boil in boiling water, drain and cut it up into slices. Melt half a pound of butter in a sauce- pan, thicken with a little flour, and flavour with pepper and a very little nutmeg; when of a proper substance add a pint of cream and some finely chopped parsley

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