Cook the salt codfish. [See recipe: Salt Codfish Balls and Cakes.]
When cold enough to handle, shred in small pieces. Put one
tablespoon butter in a pan; add one tablespoon flour, one and a
half cups fish stock, juice of half lemon, juice of a small onion,
yolks of two eggs (drop one in at a time, beat rapidly); add three
tablespoons cream✪ Salt Codfish a la Victoria, and, last, the chopped parsley; then add the cod.
Serve in victoria baskets; stick in a handle of lemon. Garnish with
parsley and lemons. [Fresh codfish can be used in place of the
salt.]
Victoria Baskets. Peel some even-sized potatoes; cut in
thin slices. Put one slice in the victoria iron; put the others all
around, one half resting on top of the other; put another slice on
top; put the cover down; dip in hot fat; cook until golden brown.
Then remove carefully, turning them upside down on a paper until
ready to fill.
Creamed Salt Codfish in Half Shell of Potato a la Gimo
*
Morue Salee et a la Creme, en Ecorce de Pomme, £ la Gimo
Bake potatoes; cut on the side, scoop out. Make a cream sauce
from one tablespoon butter, one heaping tablespoon flour, one and
a half cups hot milk, juice of a small grated onion, a few drops ot
Worcestershire sauce, pepper and salt to taste. Add two cups cooked
fish that has been shredded; last add four tablespoons rich cream.
Fill the potato shells; arrange around on a paper doily. Make a
94
THE SWEDISH, FRENCH,
puree from the insides of the potatoes mixed with a little butter,
pepper, salt, chopped parsley✪ Creamed Salt Codfish in Half Shell of Potato a la Gimo, and onion juice; put in the centre.
Garnish with parsley. Serve as a luncheon or breakfast dish.
EEL ( Anguille )
The common eels of North America and Europe are important
food fishes.
Eel is in season all year around.
Eel ( Anguille ) a la Tartare
Select a nice fresh eel; skin and wash well; cut in pieces three to
three and a half inches long; roll in egg and bread crumbs; fry in
hot fat until golden brown (sprinkle with pepper and salt while
frying); arrange on a hot platter; squeeze lemon juice over it;
garnish with lemon and with some fried parsley all around; serve
with the tartare sauce in a sauceboat. Fish dish for breakfast,
lunch, or dinner.
Boiled Eel ( Anguille bouillie) a la Bregitta
Skin and wash the eel well; cut in large pieces about four inches
long; put in a pan with about three cups water, three or four bay
leaves, whole peppers, and salt; let simmer slowly for about fifteen
minutes. When done, arrange on a platter with melted butter
and chopped parsley over the eel; flavor with lemon juice; garnish
with lemon and parsley. Serve with an egg sauce a la Bregitta,
for luncheon or dinner.
Eel (Anguille) a la Matelote
Page 136 · 2 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cook the salt codfish. [See recipe: Salt Codfish Balls and Cakes.] When cold enough to handle, shred in small pieces. Put one tablespoon butter in a pan; add one tablespoon flour, one and a half cups fish stock, juice of half lemon, juice of a small onion, yolks of two eggs (drop one in at a time, beat rapidly); add three tablespoons cream, and, last, the chopped parsley; then add the cod. Serve in victoria baskets; stick in a handle of lemon. Garnish with parsley and lemons. [Fresh codfish can be used in place of the salt.]
Victoria Baskets. Peel some even-sized potatoes; cut in thin slices. Put one slice in the victoria iron; put the others all around, one half resting on top of the other; put another slice on top; put the cover down; dip in hot fat; cook until golden brown. Then remove carefully, turning them upside down on a paper until ready to fill.
Creamed Salt Codfish in Half Shell of Potato a la Gimo
*
Morue Salee et a la Creme, en Ecorce de Pomme, £ la Gimo
Bake potatoes; cut on the side, scoop out. Make a cream sauce from one tablespoon butter, one heaping tablespoon flour, one and a half cups hot milk, juice of a small grated onion, a few drops of Worcestershire sauce, pepper and salt to taste. Add two cups cooked fish that has been shredded; last add four tablespoons rich cream. Fill the potato shells; arrange around on a paper doily. Make a
puree from the insides of the potatoes mixed with a little butter, pepper, salt, chopped parsley, and onion juice; put in the centre. Garnish with parsley. Serve as a luncheon or breakfast dish.
EEL ( Anguille )
The common eels of North America and Europe are important food fishes.
Eel is in season all year around.
Eel ( Anguille ) a la Tartare
Select a nice fresh eel; skin and wash well; cut in pieces three to three and a half inches long; roll in egg and bread crumbs; fry in hot fat until golden brown (sprinkle with pepper and salt while frying); arrange on a hot platter; squeeze lemon juice over it; garnish with lemon and with some fried parsley all around; serve with the tartare sauce in a sauceboat. Fish dish for breakfast, lunch, or dinner.
Boiled Eel ( Anguille bouillie) a la Bregitta
Skin and wash the eel well; cut in large pieces about four inches long; put in a pan with about three cups water, three or four bay leaves, whole peppers, and salt; let simmer slowly for about fifteen minutes. When done, arrange on a platter with melted butter and chopped parsley over the eel; flavor with lemon juice; garnish with lemon and parsley. Serve with an egg sauce a la Bregitta, for luncheon or dinner.
Eel (Anguille) a la Matelote
Records on this page
Salt Codfish a la VictoriaCreamed Salt Codfish in Half Shell of Potato a la Gimo