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X Italian Fish and Sea Food Dishes
Codfish with Egg Sauce (using salt cod fish, egg yolks, parsley and butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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1 pound of salt codfish
parsley, chopped-up
salt and pepper
a little boiling water

yolks of two eggs, beaten
a little flour
some lemon juice


Take one pound of salt codfish. Boil it and remove the skin and bones. Then fry lightly in butter, adding chopped-up parsley, salt, and pepper.

Stir about constantly, and add from time to time a little boiling water, until the fish is thoroughly cooked.

Then beat up the yolks of two eggs and add them with a little flour, and cook for a few moments more.

Squeeze on some lemon juice and serve.


The recipe was first published "Simple Italian Cookery" by Antonia Isola (New York: Harpers Brothers, 1912). For the complete copyright-free text visit www.archive.org. Photo: Wikipedia.

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