Codfish, bonne femme.

ave two pounds of cooked, soaked, boneless cod; prepare it the same as for No. 44, then put it in a saucepan, moistening with half a pint of béchamel (No. 132), and half a pint of Allemande (No. 114). Add three sliced potatoes, and three hard-boiled eggs, cut in thin slices, and half a pinch of pepper. (If too thick, put in a little milk.) Cook for about five minutes longer, then serve with a teaspoonful of chopped parsley.

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