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COD (a la Maitre d'Hotel)

Boil two slices of cod, as in the last recipe. Wash some fresh green parsley in two or three waters. Chop it small, and knead two table-spoonfuls of it with two ounces of fresh butter. an ounce of flour, a little salt and cayenne, and the juice of half a lemon. Put this mixture into a saucepan with half a pint of milk, and stir it over a gentle fire until it is on the point of boiling. Add another half ounce of butter, and when it is melted pour the sauce over the fish and serve. The sauce may be made by stirring a table-spoonful of finely-chopped parsley in a pint of good melted butter. Mix well, season with salt and cayenne, add the juice of half a lemon, and, just before serving, draw the sauce back, and add, very gradually, the well-beaten yolks of two eggs. Time, altogether, about forty minutes. Probable cost, about 8d. per pound. Sufficient for four or five persons.