Stuffed Baked Codfish a l’Americaine

Ingredients

• codfish about six to seven pounds
• a tablespoon of flour
• one cup of broth
• one cup of tomato juice
• pepper
• salt
• two tablespoons wine
• half cup rich cream
• two cups bread crumbs
• one cup tomato juice
• juice of one onion
• pepper
• salt
• two tablespoons chopped parsley
• three tablespoons melted butter
• one egg

Method

1. 1

   Secure a nice fresh codfish; scale well and wash; open at side; remove bone carefully; stuff with a bread stuffing.

2. 2

   Put in a buttered pan; rub over the top with egg; sprinkle with bread crumbs; put some pieces of butter on top of the fish; bake until brown — about thirty to forty-five minutes; baste with the juice from the pan.

3. 3

   When well done, lift fish carefully onto the platter.

4. 4

   Put into the pan the fish is baked in flour, broth, and tomato juice; stir until well mixed and creamy; strain through a fine strainer; season to taste with pepper and salt and wine; when ready, add rich cream.

5. 5

   Pour this around the fish, garnish mouth of the fish with parsley and serve with small boiled potatoes with butter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 132. The excerpt below is the record exactly as published.

Stuffed Baked Codfish a l’Americaine Morue farcie, cuite au four, a V Americaine Secure a nice fresh codfish about six to seven pounds; scale well and wash; open at side; remove bone carefully; stuff with a bread stuffing. Put in a buttered pan; rub over the top with egg; sprinkle with bread crumbs; put some pieces of butter on top of the fish; bake (uncovered) until it is brown — about thirty to forty- five minutes; baste now and then with the juice from the pan. When well done, lift fish carefully onto the platter it is going to be served on. Put into the pan the fish is baked in a tablespoon of flour, one cup of broth, one cup of tomato juice; stir until well mixed and creamy; strain through a fine strainer; put on stove; season to taste with pepper and salt and two tablespoons wine; when ready, add half cup rich cream. Pour this around the fish, AMERICAN COOK BOOK 91 garnish mouth of the fish with parsley and serve with small boiled potatoes with butter; sprinkle with parsley. Fish dish for dinner. Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg

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