Picked Up Codfish with Cream

Shred the codfish while raw, suppressing all skin and bone; wash it several times in cold water until properly unsalted, then blanch in an abundance of water; drain, and put the fish into a sautoir covering it with cream and let boil until sufficiently reduced thicken with some bechamel (No. 409); season with prepared red pepper (No. 168) and nutmeg. It can either be thickened with the bechamel or else reduce the cream until of a correct consistency. Serve in a deep dish.