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Vol-au-Vent of Cod with Cream Sauce

Name: Vol-au-Vent of Cod with Cream Sauce
Yield: 1 servings
Ingredients: 1 teacupful of bechamel sauce; 2oz. of butter; Remove the skin and bones of some cold cooked Cod

From The encyclopædia of practical cookery, 1890

Serves 1

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 431. The excerpt below is the record exactly as published.

Vol-au-Vent of Cod with Cream Sauce. — Remove the skin and bones of some cold cooked Cod (any remains can be used up), and divide the flesh into flakes with a fork. Put 1 teacupful of bechamel sauce in a stewpan with 2oz. of butter

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