Boiled Cod
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cod
- cod's liver
- salted water
- floury potatoes
- sauce Hollandaise
Instructions
- Prepare the cod whole, in sections or in darnes, and boil it.
- Poach the cod's liver separately in salted water.
- Cook well-floury potatoes à l'anglaise at the last moment.
- Dish the cod with its liver and the potatoes, sending a sauce Hollandaise or aux Huîtres, or a Beurre fondu, at the same time.