Fresh Codfish, a la Duxelle, Baked

Fill the empty gill holes and the inside of the belly with a pike forcemeat (No. 90), into which has been mixed a quarter of the same quantity of cooked fine herbs (No. 385); season the fish with salt, pepper, and chopped up shallots, and moisten lightly with Madeira wine; cover over with an espagnole sauce (No. 414), dredge bread-raspings on top, and pour melted butter over all, then place the fish in a moderate oven to brown, and cook for about forty-five minutes according to its size. When the fish is thoroughly done, squeeze over the juice of a lemon, and bestrew the surface with chopped parsley.