Steamed Codfish a la Gimo

Ingredients

• about five pounds
• some sherry
• pepper
• salt

Method

1. 1

   Clean and wash codfish, place in a buttered pan with sherry, stock, pepper, and salt.

2. 2

   Cook covered in the oven for 20 minutes.

3. 3

   Garnish with parsley and serve with a rich parsley sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 133. The excerpt below is the record exactly as published.

pepper, and salt; put in shells (if at hand; if not, ramequin cups will do); put bread crumbs on the top with some butter; put in the oven to bake until golden brown on top. Arrange on a paper doily; garnish with lemon and parsley. Serve as a fish entree for luncheon. Codfish {Morue) a la Croustade Make croustades [see recipe: Croustades], fountain cups, or Swedish timbales. When codfish is at hand, make a rich supreme sauce; add the codfish — cut in small pieces — to the sauce; fill the croustades; put a little branch of parsley on top; serve on a paper doily; garnish with parsley around, and lemons. Entree for dinner or luncheon. Creamed Codfish with Mushrooms Morue a la Creme, aux Champignons When boiled codfish has been left over, this is a beautiful dish for lunch or dinner the following day. Take one pound of button mushrooms; peel, wash, and put on stove; let cook for about fifteen minutes wdth one and a half cups water, half cup sherry, pepper and salt. When done, put a tablespoon butter in a saucepan; add one heaping tablespoon flour; stir until well mixed; add juice from the mushrooms; flavor with salt and pepper to taste. Then add the mushrooms — let them simmer in the pan for about fifteen minutes. When ready to serve, add about three cups of pieces of codfish to the pound of mushrooms. Add half cup rich cream. Serve on a hot platter, garnish with triangles of buttered toast and parsley. Entree for dinner or luncheon. 92 THE SWEDISH, FRENCH, Fried Codfish ( Morue frite) a la Tartare Select solid slices of codfish. It can also be cut in cutlet shape and the skin removed. Dip in egg and fresh bread crumbs; leave on table for fifteen to twenty minutes, to dry; then put in hot fat and fry (during the frying sprinkle with pepper and salt); remove it carefully so as not to break. Put on a paper doily. Let pieces rest one on top of another; squeeze little lemon over them and garnish with lemons, tomatoes, and parsley. Serve with tartare sauce. Steamed Codfish ( Morue cuite a la vapeur ) a la Gimo Select a nice fresh codfish weighing about five pounds; clean and wash well; put in a buttered pan with some sherry

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