Tomcods, Montmorency

Ingredients

• four tomcods
• a buttered flat saute pan
• season with salt and pepper
• four canned heads of mushrooms
• cover with Italian sauce
• sprinkle with grated cheese
• small bits of butter

Method

1. 1

   Place tomcods in a pan, season, add mushrooms, cover with sauce, sprinkle cheese, add butter, and bake for twenty minutes.

2. 2

   Pour lemon juice over before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 95. The excerpt below is the record exactly as published.

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