Chapter XIV · Fish · No. 1031
1031—Cabillaud Salé, or Morue à l’Indienne
Poach one lb. of salted cod or morue, and flake it while clearing it of all skin and bones. Mix this flaked fish with two-thirds pint of Indienne sauce, and dish it in a hot timbale.
Serve some rice à l’Indienne separately.
Both kinds of fish are suited to this dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1031, p. 346. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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