Salt Codfish, Faraday Crowns

Soak some salt codfish cut in two inch squares and well pared, for twelve hours; six hours in cold water, and six in tepid water; change this and put the fish into a saucepan containing fresh cold water. Let the liquid reach boiling point, then set it on one side of the range without allowing it to boil for twenty-five minutes; take out the codfish, refresh and suppress the skin, shred and return it to a saucepan with an equal amount of potatoes prepared for duchess (No. 2785), and mixed with bechamel sauce (No. 409) until reduced and consistent, then add a pinch of cayenne pepper. Divide this preparation into parts the size of an egg, roll them into balls on a floured table, and mold in Savarin crown-shaped molds; unmold and draw them out to an oval form and fill the insides with a little of the same preparation, so as to fill up half the empty space, then fry in clarified butter. Serve with a poached egg in the center of each. Broil some thin slices of bacon, cut them into inch and a half lengths and with these surround the crowns.