Cod à la Grand Hôtel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse the cod and cut it in slices about two inches thick, and sprinkle these well with salt. Let them stay in the salt for about an hour, then wash them well in cold water and tie them up with t...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- cold water
- butter
- lemon
- white wine
- fish
- buttered paper
- parsnip
- shreds
- cod
- salt
- lemon juice
- water
- vegetables
- chervil
- lobster coral
- warm butter
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