Cod au Beurre Roux
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Cod;
- a little browned butter;
- a little flour;
- sugar;
- one onion;
- tablespoonful of vinegar.
- For cod au beurre roux, boil a piece of cod and separate it into flakes;
- brown some butter, dredge in a little flour, and a little sugar in powder, and in this fry some slices of onion a fine brown;
- throw in the vinegar, boil it up, pour over the fish, and serve it with crisp parsley.
Plating
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