Mrs Beetons Fish Recipes Revisited
Cod a la Béchamel
Any remains of cold cod
4 tbsp Béchamel Sauce
50g (2oz) Butter
Fried Bread
Breadcrumbs
Salt and Pepper, to taste
Flake the cod carefully, leaving out all skin and bone
Put the béchamel in a saucepan with the butter and stir it over the heat until the butter has melted
Add seasoning, put in the fish and mix it well with the sauce.
Make a border of fried bread round the dish, add the fish, sprinkle over the breadcrumbs and baste with butter.
Brown under the grill and garnish with toasted bread cut into shapes.
Time: 30 minutes.
COD A LA BECHAMEL.
239. INGREDIENTS - Any remains of cold cod, 4 tablespoonfuls of béchamel (see Sauces), 2 oz. butter; seasoning to taste of pepper and salt; fried bread, a few bread crumbs.
Mode - Flake the cod carefully, leaving out all skin and bone; put the béchamel in a stewpan with the butter, and stir it over the fire till the latter is melted; add seasoning, put in the fish, and mix it well with the sauce. Make a border of fried bread round the dish, lay in the fish, sprinkle over with bread crumbs, and baste with butter. Brown either before the fire or with a salamander, and garnish with toasted bread cut in fanciful shapes.
Time - 1/2 hour.
Average cost, exclusive of the fish, 6d.
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