Time: Rather more than 1/2 hour.

Seasonable from November to March.

Sufficient for 3 persons.

  1. 1 large slice of cod
  2. 1 oz. of butter
  3. 1 chopped shalot
  4. a little minced parsley
  5. 1/4 teacupful of white stock
  6. 1/4 pint of milk or cream
  7. flour to thicken
  8. cayenne to taste
  9. lemon-juice to taste
  10. 1/4 teaspoonful of powdered sugar
  11. cr/li>
  • Boil the cod
  • While hot, break it into flakes
  • Put the butter, shalot, parsley, and stock into a stewpan,
  • Let them boil for 5 minutes
  • Stir in sufficient flour to thicken
  • Pour to it the milk or cream
  • Simmer for 10 minutes
  • Add the cayenne and sugar, and, when liked, a little lemon-juice
  • Put the fish in the sauce to warm gradually, but do not let it boil
  • Serve in a dish garnished with croutons

  • Note: The remains of fish from the preceding day answer very well for this dish.

    Source: The Book of Household Management by Isabella Beeton (1859)

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