Salt Codfish a la Villageoise—Baked

Cut and pare the codfish into two inch square pieces, soak them for eighteen hours, then lay them in a saucepan and cover with enough water to bathe them; heat the liquid without boiling and keep it in this state for half an hour, drain and remove the skin and bones from the fish, shred it well and set in a saucepan to pound with a wooden spoon, and when mashed to a paste dilute with a few spoonfuls of bechamel (No. 409), reduced and thickened; season to taste; add two ounces of butter divided into small parts and the third of its quantity of chopped potatoes; finish with cream. Season the preparation nicely, adding a pinch of cayenne pepper, then pour it all into a pie dish, smooth the surface and dust over with grated parmesan; sprinkle with melted butter and bake in a moderate oven.