Cabillaud à la Sainte Ménéhould

Name: Cabillaud à la Sainte Ménéhould (Cod)
Cuisine: Northern Europe
Ingredients: ¼ lb shredded veal suet; ¼ lb fine breadcrumbs; 1 tablespoonful of chopped parsley; a little thyme; 1 chopped shallot; nutmeg; pepper and salt; pepper and salt; 2 egg yolks; 2 tablespoonfuls of milk; 2 dozen oysters; 6 oz butter; 1 pint of fish stock - made from fishbones and root vegetables -; 1 pint of fish stock - made from fishbones and root vegetables -; 2 wineglassfuls of white wine; 1 oz butter kneaded with 1 oz flour; 1 cod weighing 4 lb, and for its stuffing; 1 cod weighing 4 lb, and for its stuffing; bread raspings; 1 oz butter kneaded with 1 oz flour; the juice of 1 lemon

Cod

Preparation info

Serves
8

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

The cod is cleaned and stuffed, baked and served in a dish surrounded by an oyster sauce. As this is rather an expensive dish on account of the oysters, it should be reserved for an occasion when there are a number of guests.

Ingredients

This recipe is for eight people:
1 cod weighing 4 lb, and for its stuffing
¼ lb

Europe
United Kingdom
France
Main course

Method

Stuff the fish, having pounded the ingredients together in a mortar to a smooth paste, and sew it up. Lay it entire in a baking dish and score the thick shoulders with deep incisions made with a pointed chef’s knife. Melt the 6 ounces of butter, pour it over the fish, add the liquor from a dozen of the oysters - freshly opened - and put the dish in the centre of a moderate oven. It will take at