Home Recipes Cook Books Food Categories Featured

No 52 Merluzzo in Salamoia (Cod)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Cod, hake, whiting or red mullet, onions, parsley,
mint, marjoram, turnips, mushrooms, chervil, cloves, salt, milk,
cream, eggs.
Put a salt-spoonful of salt, two onions, a little parsley,
marjoram, mint, chervil, a turnip, a mushroom, and the heads of two
cloves into a stewpan and simmer in a cupful of milk for half an
hour, then let all the ingredients settle at the bottom, and pass
the broth through a hair sieve, and add to it an equal quantity of
milk or cream, and in it cook your fish on a slow fire. When the
fish is quite cooked, pour off the sauce, but leave a little on the
fish to keep it warm; reduce the rest in a bain-marie; stir all
the time, so that the milk may not curdle. Thicken the sauce with
the yolk of an egg, and when about to serve pour it over the fish.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 2694 times.

Home Made Cookies.ca