ingredients through a tammy cloth or strainer. Return to a smaller stewpan, add the anchovy-paste, chopped parsley and capers, stir a few minutes over the fire, and pour over the fish.
Average Cost.—2s. 6d. to 3s. Sufficient for 5 or 6 persons. Seasonable from November to March.
436.—COD RÉCHAUFFÉ. (Fr.—Cabillaud.)
Ingredients.—1 lb. of cooked cod, ½ a pint of white sauce, No. 222, 1 teaspoonful of mushroom sauce, ½ a teaspoonful of anchovy-essence, ½ a teaspoonful of mixed mustard, butter, breadcrumbs, salt and pepper.
Method.—Free the fish from skin and bones, and separate it into large flakes. Make the sauce as directed, add the mushroom sauce, anchovy-essence, mustard, and salt and pepper to taste, put in the fish, mix well together, then turn the whole into a well-buttered fireproof baking-dish. Cover the surface lightly with breadcrumbs, add a few pieces of butter, bake in the oven until well browned, then serve in the dish.
Time.—To bake, about 15 minutes. Average Cost, 8d. to 10d., exclusive of the fish. Sufficient for 3 or 4 persons. Seasonable from November to March.
437.—COD'S ROE. (Fr.—Laitance de Cabillaud.)
Ingredients.—Cod's roe, melted butter (No. 202), or white sauce No. 222, cream, brown breadcrumbs, salt, vinegar.
Method.—Wash and wipe the cod's roe, and boil for 10 minutes in water with a little salt and vinegar. Cut into dice, and put into some melted butter made with cream or white sauce. Butter a scallop tin, put in the roe, cover with brown breadcrumbs, and brown in the oven, or serve it on hot buttered toast. It is often used as garnish to other fish.
Time.—½ an hour. Average Cost, 1s. Seasonable in the Winter. Sufficient for 3 or 4 persons.
438.—COD'S ROE. (Fr.—Laitance de Cabillaud.)
Ingredients.—1 lb. of cod's roe, 1 egg, breadcrumbs, frying-fat.
Method.—Boil the roe for 15 minutes, then drain and cut it into slices. When cold, brush over with egg, roll in breadcrumbs, and fry, until nicely browned, in hot fat.
Time.—From 35 to 40 minutes. Average Cost, 8d. to 10d. Sufficient for 3 or 4 persons. Seasonable from November to March.
