Stuffed Cod

Ingredients

• Choose a thick white cod’s tail
• boil it in court-bouillon
• Make some fish forcemeat
• sprinkling the cod with breadcrumbs

Method

1. 1

   Boil the cod in court-bouillon, cut off the under fillets, make fish forcemeat, cover the tail with forcemeat, replace the fillets, wrap in buttered paper, brown in the oven or on the gridiron, and serve with stewed roe.

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

Stuffed cod. Ris de veau aux pointes d’asperges. Sweet-breads with asparagus heads, Gigot de marcassin rôti, Roast leg of young wild boar. Chicorée à la crème. Stewed chicory and cream. Gâteau au rhum. Baba or rum cake: Stuffed cod. Choose a thick white cod’s tail, boil it in court-bouillon (see 18th of April); when done, cut off the under fillets, and lay on a cloth. Make some fish forcemeat with either whiting or sweet-water fish ; cut all the small bones off the centre bone of the tail with a pair of scissors, cover with a layer of forcemeat, lay the fillets in their original position, wrap up in a buttered sheet of paper, after sprinkling the cod with bread- crumb

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