Home › The Principles of Cookery › COD (a la Franoise)

COD (a la Franoise)

Take two slices of cod about an inch and a half in thickness. Put them in salt and water for a few minutes, then drain, and fry them in hot butter till they are half cooked. Cover them with good stock, stew them until tender, then place them on a hot dish, and pour over them a pint of sauce, made as follows. Put a break-fast-cupful of nicely-flavoured stock into a saucepan with half the quantity of thick cream; let it boil, draw it back, and when cool, add salt and pepper, half a tea-spoonful of lemon, half a tea-spoonful of garlic vinegar, and half a tea-spoonful of sifted sugar. Time, altogether, from forty to fifty minutes. Probable cost of cod, 6d. to 8d. per pound. Sufficient for four or five persons.