the thorough good cook - recipe - Cod with White Sauce (Cabillaud a la Bechamel)

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

45. Cod with White Sauce (Cabillaud a la Bechamel).

Boil two nice, well-cut slices of cod ; dish them without
a napkin, and have ready the following sauce : Put nearly
a quart of Bechamel in a stew-pan, with a quarter of a
pint of white stock ; stir it over the fire, to reduce, ten
minutes ; then add two teaspoonfuls of essence of anchovies,
a little cayenne pepper, and sugar; finish with a gill of
whipped cream, and pour over the fish.

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