Add two cupfuls of cream and cook until thick, stirring constantly.
Add salt, pepper, and anchovy paste to season, pour over the fish.
sprinkle with minced parsley, and serve.
BOILED CODFISH A LA HOLLANDAISE
Boil the fish according to directions previously given and serve
with Hollandaise Sauce.
[Page 97]
BOILED CODFISH WITH CAPER SAUCE--I
Prepare according to directions given for Boiled Codfish with Cream
Sauce, omitting the anchovy paste, and adding two tablespoonfuls
each of capers and melted butter.
BOILED CODFISH WITH CAPER SAUCE--II
Boil a small fresh codfish in court bouillon, and allow it to cool
partially in the liquor. Serve with Caper Sauce.
BOILED CODFISH CREAMED
Sew up the fish in a cloth dredged with flour, and boil in salted
and acidulated water. Unwrap, and serve with sauce made of half
a cupful each of milk and boiling water, thickened with two
tablespoonfuls of butter rolled in flour. Take from the fire, add
two eggs well-beaten, and salt, pepper, and minced parsley to season.
Add a tablespoonful of capers or tarragon vinegar, pour over the
fish, and garnish with slices of hard-boiled eggs.
BOILED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the recipe for
Boiled Codfish with Oyster Sauce.
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