Cabillaud Sale, or Morue a L’indienne
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one lb. of salted cod
- two-thirds pint of Indienne sauce
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
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- Poach one lb.
- of salted cod or morue, and flake it while clearing it of all skin and bones.
- Mix this flaked fish with two-thirds pint of Indienne sauce, and dish it in a hot timbale.
- Serve some rice à l’Indienne separately.
- Both kinds of fish are suited to this dish.
Plating
Cookware for this recipe
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Saucepan