French Ways of Dressing Salt Fish
From How to cook (1872).
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A historical recipe
How to cook, by Thomas Low Nichols and University of Leeds. Library (1872).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
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.
- 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.
Method
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- For cod au blanc soak the tail of a salt cod, separate the flakes, make a sauce of cream, butter, and flour, a little parsley chopped fine, pepper, and salt.
- When this is well mixed, put in the cod, let it simmer very gently for a quarter of an hour, and serve it very hot.
- For cod au vert jire cook the fish with milk, butter, and sweet herbs, arrange it on a dish, strew over it parsley chopped very fine, squeeze a little lemon- juice over it, and serve it hot, without any other sauce.
- 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 to a fine brown.
- Throw in a tablespoonful of vinegar, give a boil up, pour over the fish, and serve garnished with crisped parsley.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board