Morue à l’Anglaise (Salt Cod, English Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salt cod
- fresh parsley
- English parsnips
- egg sauce à l’Écossaise
Instructions
- Poach the salt cod in water for a quarter of an hour.
- Drain it and dress it with fresh parsley.
- Serve at the same time plainly cooked English parsnips and an egg sauce à l’Écossaise.