450. Scollops Of Cod A La Bechamel

Cut and trim some crimped cod into neat scollops; simmer them in a sauta-pan with a little fresh butter and salt; when done, drain them on a napkin, and afterward toss them gently in a stewpan, with some good cream Bechamel sauce (No. 6); dish them up, pyramidally, in the entree dish, and garnish round with a border of potato croquettes.

To save time, or indeed as a variety, these scollops may also be prepared in the following manner :

Boil the slices, or piece of cod, drain it, and then break it gently into large flakes, which toss in some Bechamel sauce; dish up and garnish as directed above.

451. Slices Of Crimped Cod A La Maitre D'Hotel

Steep some thin slices of crimped cod in a little oil, pepper, and salt; broil them on a gridiron rubbed with whiting, and when done, glaze them over very lightly ; dish them up, and sauce them under and round with a well-seasoned Maitre d' Hotel sauce (No. 43), and send to table.

452. Cod's Head Baked

Fill the hollow of the gills with some veal stuffing; put the head into a deep baking dish - season with pepper and salt, a little chopped shalot, and a spoonful of chopped parsley; moisten with two glasses of Sherry and a little mushroom catsup; put two pats of butter on the fish, and place it in the oven to bake, remembering that it must be frequently basted with its liquor, adding, if necessary, a little consomme for the purpose. After the cod's head has been in the oven ten minutes, sprinkle it over with some bruised raspings of bread, and when its baking is completed, place it on its dish; then add a spoonful of brown sauce and half a glass of wine to the liquor in which the head has been baked, and allow the whole to boil down to the consistency of sauce; add a pat of butter, a little essence of anchovies, and lemon-juice; work the whole together, pour the sauce round the cod's head, and send to table