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COD AU BEURRE ROUX
(La Cuisine Creole, 1885)
Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar.
For cod au beurre roux, boil a piece of cod and separate it into flakes; brown some butter, dredge in a little flour, and a little sugar in powder, and in this fry some slices of onion & fine brown; throw in the vinegar, boil it up, pour it over the fish, and serve it with crisped parsley.
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