Codfish à la Religieuse is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of flaked, boiled cod that's heated with sauce and served accompanied by turnips. The full recipe is presented here and I hope you enjoy this classic British version of: Codfish à la Religieuse.
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This is a classic recipe for a Victorian version of Codfish à la Religieuse that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 224.—CODFISH A LA RELIGIEUSE.
Boil one pound or more codfish, drain it free from water, break it up gently into flakes, and put these into a stewpan with either béchamel sauce, No. 15, oyster sauce, no. 43, or egg sauce, No. 45; toss lightly over the fire until quite hot, pile up in a dish, garnish round with neatly-shaped forms of boiled parsnips, and hard-boiled eggs, placed alternately, and serve.
Bring a pan of lightly-salted water to a boil, add the cod and cook for about 20 minutes, or until the fish is tender. Remove the skin and flake the flesh then place in a pan with the Béchamel, Oyster or Egg sauce. Heat through and toss gently to combine.
Pile the cod mixture in the centre of a serving plate, garnish round with the turnip rounds and eggs then serve.
