| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Danish |
Ceideburg 2, Danish, Seafood |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
1957
Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico. Klipfish is salted dried cod, and
Danish klipfish is so good that large quantities of it are exported to
Spain, where "bacalao", as it is called there, is much appreciated.
Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender. Serve on a
hot platter garnished with parsley and with boiled potatoes, melted
butter, mustard sauce and a dish of diced, hard boiled eggs (figure
one egg per person). From "Danish Cookery" by Suzanne, Andr. Fred.
Host & Son, Copenhagen, Posted by Stephen Ceideberg; March 9 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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