Skip to content

Haddock a la Cardinal

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • A sprig of chervil is

Method

  1. Take some fillets of haddock, or cod or hake, and poach them gently in milk and water.
  2. Meanwhile, prepare a good white sauce, and in another pan a thick tomato sauce, highly seasoned, colored with cochineal if need be, and as thick as a good cream.
  3. Lay the fillets when cooked one each on a plate, put some of the white sauce round it, and along the top put the tomato sauce which must not run down.
  4. A sprig of chervil is to be placed at each end of the fillet.