COD à la BÉCHAMEL.
[Cold Meat Cookery.] Ingredients.—Any remains of cold cod, 4 tablespoonfuls of béchamel (see [Béchamel Sauce]), 2 oz. of butter; seasoning to taste of pepper and salt; fried bread, a few bread-crumbs. Mode.—Flake the cod carefully, leaving out all skin and bone; put the béchamel in a stewpan with the butter, and stir it over the fire till the latter is melted; add seasoning, put in the fish, and mix it well with the sauce. Make a border of fried bread round the dish, lay in the fish, sprinkle over with bread-crumbs, and baste with butter. Brown either before the fire or with a salamander, and garnish with toasted bread cut in fanciful shapes. Time.—½ hour. Average cost, exclusive of the fish, 6d.