Creamed Cod On Waffles
|Chopped onion||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄3 Cup (37.33 tbs)|
|Milk||3 3⁄4 Cup (60 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Flaked cooked cod||2 Cup (32 tbs)|
|Florida grapefruit juice||3⁄4 Cup (12 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Baking powder||3 Teaspoon|
|Eggs||3 , separated|
|Melted shortening||1⁄2 Cup (8 tbs)|
Melt the butter in a heavy saucepan over low heat.
Add the onion and cook for about 3 minutes, stirring frequently.
Add 1/3 cup flour slowly and stir until smooth.
Stir in 2 cups milk slowly.
Sprinkle with 1/2 teaspoon salt and chervil and bring to a simmer, stirring constantly.
Do not boil.
Add the cod and grapefruit juice and cook until cod is heated through.
Remove from heat and stir in the cream.
Sift remaining flour with baking powder, remaining salt and sugar.
Beat the egg whites until stiff.
Beat egg yolks in a bowl and stir in remaining milk and shortening.
Add the flour mixture and beat with a rotary beater until smooth.
Fold in egg whites.
Pour 1/2 cup batter for each waffle into a hot waffle iron.
Bake until golden brown.
Serve with creamed cod.