Take two pounds of boneless cod, and soak it in plenty of cold water for twenty-four hours, changing the water as often as possible. Place it in a saucepan with plenty of fresh water, then let simmer on a slow fire till boiling; take it off, and drain it well; return it to the pan with fresh water, and let come to a boil again, then scale it by separating the bones. Fry together in a saucepan two chopped onions and one green pepper in a gill of oil. Let cook for five minutes, then add one good-sized tomato, cut in pieces, one clove of bruised garlic, and one Chili pepper. Moisten the fish with three pints of broth, add a bouquet (No. 106), three tablespoonfuls of tomato sauce and a pint of Parisian potatoes (No. 121). Let cook for forty-five minutes, then add the codfish; boil again for five minutes more. Dress it on a hot dish, and serve with a teaspoonful of chopped parsley sprinkled over.

45. Codfish, Bonne Femme

Have 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 bechamel (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.