Serve with Egg Sauce.
[Page 98]
CODFISH BALLS WITH EGG SAUCE
Free two pounds of fresh cod from all bones; chop it and season
with salt, pepper, grated nutmeg, and a little finely chopped lemon
peel, adding chopped parsley, marjoram, a little soaked bread-crumbs
with the water drained well out; mix with two unbeaten eggs and
form into balls the size of a tomato. Fry a large sliced onion in
two ounces of butter, add a cupful of boiling water, let it boil
up, then put in the balls. When cooked, beat three eggs, strain
in the juice of two large lemons, adding a little chopped parsley;
stir this well in without letting it boil, then dish up the balls
and strain the sauce over. Garnish with parsley. If liked, add
three or four cut-up tomatoes to the balls.
CODFISH A LA CREOLE--I
Flake one pound of cooked codfish, add to it one cupful of boiled
rice, half a can of tomatoes strained, a chopped onion, two
tablespoonfuls of butter, and salt and pepper to season. Cook slowly
for half an hour.
CODFISH A LA CREOLE--II
Soak over night two pounds of salt codfish. Fry brown in lard a
chopped onion and a bean of garlic. Mix with three tablespoonfuls
[Page 99]
of browned flour and cook thoroughly. Add a can of tomatoes which
have been rubbed through a sieve and simmered until very thick.
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