Allow four oz. gross of the fish for each person.
[1024a—SALTED COD AND MORUE A L’ANGLAISE]
Put the fish into cold water; set to boil, and as soon as this point is reached, leave the fish to poach on the side of the fire for fifteen minutes.
Drain, skin, dish on a napkin, and serve, separately, a timbale of parsnips and an egg-sauce à l’Écossaise.
Both kinds of cod may be used for this dish.
[1025—MORUE A LA BÉNÉDICTINE[!-- TN: original reads "BÉNEDICTINE" --]
Poach one and one-half lbs. of [morue] as above; drain it and cut into small pieces, cleared of all skin and bone. Pound it quickly while it is still hot, and add to it half its weight of potatoes cooked as for a purée, drained, and dried in the oven for a few minutes. When the whole has been reduced to a fine paste, add one-sixth pint of oil, and one-quarter pint of boiled milk. The oil and the milk should be added little by little, and the paste should be more mellow than stiff.
[345]
]Serve in a buttered [gratin] dish; arrange the preparation in the form of a dome; sprinkle with melted butter, and set to colour in the oven.
Icelandic and Newfoundland [morue].