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Personal Chef Recipe COD SOUNDS, EN POULE.
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HODGE-PODGE.
FISH STOCK.
CRAYFISH SOUP.
EEL SOUP.
LOBSTER SOUP.
OYSTER SOUP.
and thickening with arrowroot instead of butter and flour.
PRAWN SOUP.
FRIED ANCHOVIES.
ANCHOVY BUTTER OR PASTE.
ANCHOVY TOAST.
ANCHOVY TOAST.
BRILL.
COD'S HEAD AND SHOULDERS.
SALT COD, COMMONLY CALLED "SALT-FISH."
COD SOUNDS, EN POULE.
COD PIE.
1/2 hour.
CURRIED COD.
COD A LA CREME.
COD A LA BECHAMEL.
COD A LA MAITRE D'HOTEL.
COD A L'ITALIENNE.
STEWED CARP.
TO DRESS CRAB.
HOT CRAB.
POTTED CRAYFISH.
JOHN DORY.
BOILED EELS.
STEWED EELS.
Oft to the neighbouring beach will silent steal."

Personal Chef Recipes - by Mrs Beeton

COD SOUNDS, EN POULE.

Ingredients:For forcemeat
12 chopped oysters
3 chopped anchovies
1/4 lb. of bread crumbs
1 oz. of butter
2 eggs; seasoning of salt
pepper
nutmeg
and mace to taste; 4 cod sounds.
Method:Make the forcemeat by mixing the ingredients well together. Wash the sounds, and boil them in milk and water for 1/2 an hour; take them out and let them cool. Cover each with a layer of forcemeat, roll them up in a nice form, and skewer them. Rub over with lard, dredge with flour, and cook them gently before the fire in a Dutch oven.
Time: 1 hour.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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