Fresh Codfish, Norwegian Style

Raise the fillets from a very fresh codfish; cut and pare them into half heart-shaped pieces, season with salt, pepper, parsley, lemon juice, and chopped shallots. Lay them in a straight row on a baking dish with their seasoning, sprinkle liberally with bread-crumbs, and on top a little parmesan cheese, pour over melted butter, and cook the fish in a hot oven. Serve a separate sauce-boat of white wine sauce (No. 445), thickened with egg-yolks, and cream, and finished with a little nutmeg.