(1142). Salt Codfish, Spanish Style (Morue Salee A L'Espagnole)

Cut pieces of salt codfish two inches long by one wide; soak them for eighteen hours, changing the water three times. Fry in one gill of oil to a golden color, three cloves of garlic, and three tablespoonfuls of chopped onions; drain off the oil, and add two bay leaves, thyme, whole pepper, two gills of vinegar and one gill of water, also some sweet Spanish peppers, the codfish and half a bottle of white wine; have this remain near the boiling point until thoroughly cooked, pass the stock through a sieve, put it back with the codfish, season to taste with nutmeg and pepper, then thicken with bread-crumbs soaked in water and well pressed out. Have prepared small stuffed tomatoes and round, hollow croutons of bread fried in oil; dress the fish in the center of a dish, and Surround with the tomatoes placed on top of the croutons.

(1143). Salt Codfish Lyonnese Style (Morue Salee A La Lyonnaise))

Put two pounds of codfish to soak for eighteen hours after paring well the surface; change the water every six hours, then place the fish in a saucepanful of cold water, bring to boiling point and set it on one side of the range to let bubble only without boiling for half an hour, then drain it off. Mince finely half a pound of white onions; fry them slowly in four ounces of butter and half a gill of olive oil on a very slack fire so that the onions cook while acquiring a golden color; add to it the well drained and shredded fish removing all the bones and skin, toss the whole for ten minutes over a brisk fire, adding at the last moment a pinch of pepper, and a crushed and chopped clove of garlic, also a spoonful of mustard and a dash of vinegar. Dress and surround with boiled potatoes cut in slices and fried in butter.

(1144). Salt Codfish A La Villageoise-Baked (Morue Salee Au Gratin A La Villageoise)

Cut and pare the codfish into two inch square pieces, soak them for eighteen hours, then lay them in a saucepan and cover with enough water to bathe them; heat the liquid without boiling and keep it in this state for half an hour, drain and remove the skin and bones from the fish, shred it well and set it in a saucepan to pound with a wooden spoon, and when mashed to a paste dilute with a few spoonfuls of bechamel (No. 409), reduced and thickened; season to taste; add two ounces of butter divided into small parts and the third of its quantity of chopped potatoes; finish with cream. Season the preparation nicely, adding a pinch of cayenne pepper, then pour it all into a pie dish, smooth the surface and dust over with grated parmesan; sprinkle with melted butter and bake in a moderate oven.

(1145). Codfish Cakes And Balls (Monte Salee En Galettes Et En Boulettes)

Pare well the salt codfish and put it to soak; shred it while raw and set it into a saucepan with the same quantity of raw potatoes and sufficient cold water to cover, let boil from twenty-five to thirty minutes, or until the potatoes are done, then drain off the water and cover with a damp towel, set them in the oven a few moments to dry. Pound the whole in a mortar, adding pepper and butter, and when the preparation is reduced to a pulp, form it into two-inch diameter cakes, roll them in flour and flatten to three-quarters of an inch in thickness, fry these in clarified butter, dress on napkins or else on a very hot dish.

For the Codfish Balls use the same preparation, making balls of it one inch in diameter; dip in milk, roll in flour, fry them in very hot fat.