shalot, a little minced parsley, 1/4 teacupful of white stock, 1/4 pint
of milk or cream, flour to thicken, cayenne and lemon-juice to taste,
1/4 teaspoonful of powdered sugar.
_Mode_.--Boil the cod, and while hot, break it into flakes; put the
butter, shalot, parsley, and stock into a stewpan, and let them boil for
5 minutes. Stir in sufficient flour to thicken, and pour to it the milk
or cream. Simmer for 10 minutes, add the cayenne and sugar, and, when
liked, a little lemon-juice. Put the fish in the sauce to warm
gradually, but do not let it boil. Serve in a dish garnished with
croûtons.
_Time_.--Rather more than 1/2 hour. _Average cost_, with cream, 2s.
_Seasonable_ from November to March.
_Sufficient_ for 3 persons.
_Note_.--The remains of fish from the preceding day answer very well for
this dish.
COD A LA BECHAMEL.