| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Danish |
Danish, Seafood, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
|
|
Leftover boiled cod |
| 1 |
tb |
Butter |
|
|
Milk or cream |
| 1 |
tb |
Flour |
|
|
Salt |
|
|
Pepper |
|
|
Thinned mustard (or leftover mustard sauce) |
|
|
Cold boiled potatoes, diced |
INSTRUCTIONS
Carefully remove bone and skin from leftover boiled codfish and flake
into quite small pieces. Make a smooth white sauce of the butter,
flour and milk or cream. Season with salt and pepper, and add the
mustard or mustard sauce. Combine the fish, potatoes, and sauce.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.
Posted by Stephen Ceideberg; March 9 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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