Cod a la Provencale

Preparation info

  • 5–6

    • Ready in

      35 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. middle cut cod (approx.)
  • salt and pepper
  • ½ pt. Velouté or


Wash and wipe the fish well and place in a saucepan. Season with pepper and salt, and add the sauce, stock, finely-chopped shallots, bunch of parsley and the bouquet garni. Simmer slowly until the fish is done, basting occasionally. Remove the fish to a hot dish, and keep it warm. Reduce the sauce until the desired consistency is obtained. Remove the herbs, add the egg yolk, work in the butter,