European and American cuisine

Salt Codfish à la Rosano.— — Soak 1 pound salt codfish for several hours in cold water, changing the water twice during that time. One hour before serving, peel and wash 6 medium-sized potatoes, place them with 1 teaspoonful salt and 1 pint cold water oyer the fire to boil. In the meantime pick the codfish into small pieces, place it in a saucepan over the fire, cover with cold water, let it come to a boiling point; then drain off the water, rinse with cold water, return the fish to the saucepan, cover with cold water, heat till nearly boiling ; pour the fish in a sieve to drain. Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, and cook 5 minutes ; then add 1 tablespoonful flour, stir and cook 2 minutes ; add y^ cup of milk, 1 even teaspoonful seasoning salt. 2 tablespoonfuls chopped mushrooms, cook 5 minutes ; then add the fish. As soon as the potatoes are done, drain off the water and mash them fine ; add Yg tablespoonf ul butter and the codfish, mix all well together ; add the yolks of 2 eggs and 1 whole egg, form this into balls the size of an egg and then shape into pyramids, set in a pan, brush over with beaten egg, and bake light brown in a hot oven. Serve with tomato sauce. Codfish à la Crème.— — Pick ly^ pound of well-soaked salt codfish into small pieces, put it in a saucepan over the fire, cover with cold water, let it heat gradually to nearly boiling, then drain ; cover again with fresh cold water and return to the fire ; when about to boil, remove instantly, and pour the fish into a sieve. Melt 1 ounce butter in a saucepan, add 1 small tablespoonful fiour, stir and cook 2 minutes ; add 1 cup of milk, cook 3 minutes. Mix the yolks of 2 eggs with y^ cupful cream, add to the sauce ; add 1 ounce butter in small pieces, and, last, the fish ; stir over the fire till nearly boiling, then remove. At the same time have 1 quart peeled potatoes boiled in 1 quart water, with 1 tablespoonful salt ; when done, drain, mash, and mix them with 1 ounce butter ; put them into small buttered timbale forms, and keep them warm. When ready to serve, dress the fish on a hot dish, unmold the potato timbales, set them in a circle around the dish, and sprinkle a little finechopped parsley over all; then serve. Another way is to dress the dish alternately with potatoes Tortonia, and stuffed and baked tomatoes. Codfish à l'Allemande.—— Soak 1% pound salt codfish for several hours in cold water ; 1 hour before serving, pick it into small pieces ; place the codfish in a saucepan, cover with cold water ; set over a slow fire, and let heat gradually till nearly boiling ; drain off the water ; cover with fresh cold water, return to the fire, and let come to a boil ; then drain the fish in a sieve, and rinse off with cold water. Place a saucepan with 1 ounce butter over the fire, add 1 tablespoonful flour, slir for a few minutes ; add 1 pint white broth (or 1 pint boiling water), 1 teaspoonful beef extract, and boil 5 minutes. Mix the yolks of 2 eggs, with the juice of % lemon, add a little of the sauce first to the eggs, then gradually the eggs to the sauce; add the fish, 2 tablespoonfuls cream, and Y^ teaspoonful pepper ; stir over the fire till boiling hot.