Baked Codfish with Cream

Bechamel sauce, nutmeg and breadcrumbs accent baked codfish with cream.

Take the tail of a cod, clean it, and boil in salted water with a little parsley. When it is done wipe and open down the back, remove the bones and break the meat into pieces. Place these pieces in layers, and between each one a little bechamel sauce slightly reduced with cream, also a piece of butter and nutmeg. Sprinkle a few breadcrumbs on top and brown it.