Drain and rinse the fish, pour boiling water upon it and let stand
until cool. Pick out the bones, add to the sauce, and reheat.
CODFISH PUFFS
Prepare the fish according to directions given in the preceding
recipe. Mix with an equal quantity of mashed potatoes, add a heaping
tablespoonful of butter, and mix thoroughly, using a little hot
cream to moisten it. Add four eggs well beaten and mix thoroughly.
Drop by spoonfuls into boiling fat and fry brown.
CODFISH AU GRATIN
Cook in court bouillon and cool in the liquor. Scrape off the skin,
take out the bones, and put in the baking-dish in which it is to
be served. Sprinkle it thickly with grated cheese and pour over
a Bechamel Sauce. Sprinkle with crumbs and bake golden brown.
ESCALLOPED CODFISH AND MACARONI
Mix together equal parts of cooked and broken macaroni and flaked
boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish,
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sprinkle thickly with grated cheese, cover with crumbs, dot with
butter, and brown in the oven.
FRICASSEED SALT CODFISH
Soak over night in cold water two pounds of salt codfish. Take out
the bones, cover with fresh water, and bring to the boil. Fry in
olive-oil two chopped onions and a green pepper, with a sliced tomato,
a bruised clove of garlic, and a chilli pepper.
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