Cabillaud a la Portugaise

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

For ten people, cut five slices of fresh cod, each weighing one-half lb., and season them with salt and pepper.
Put these slices into a sautépan containing the following garnish, into which they should be pressed:—Three oz.
of butter and one-sixth pint of oil;
one large onion, chopped and lightly coloured in butter;
a bit of crushed garlic the size of a pea;
one faggot;
two pinches of concassed parsley;
eight medium-sized, peeled, pressed, and minced tomatoes, and one-third pint of white wine.
Cover the sautépan, and set to boil on an open fire for five minutes.
Now take the lid off the saucepan, and leave it to cook for twelve minutes on the side of the fire, in order that the liquid may be reduced and the fish cooked at the same moment of time.
Set the slices on a long dish;
withdraw the faggot, and pour the garnish and the cooking-liquor over the fish.