Cupola of Codfish a la Biscayan

Butter a cupola-shaped mold, coat the inside with a layer of butter and dust over with white breadcrumbs, then pour into the mold three well-beaten eggs, shuffle them around so they moisten the entire surface, drain off the surplus egg and bread-crumb the mold once more; with this double breading it will be found easy to cover the mold with a layer of rice prepared as follows: Cook half a pound of rice with just sufficient fish stock (No. 195) to cover, and when dry finish it with butter and grated parmesan; beat it up vigorously and lay it aside to get cold, then use it to spread half an inch thick over the entire interior surface of the mold. Soak two inch-square pieces of salt codfish for eighteen hours, changing the water three times in the meanwhile. Fry four ounces of onions cut into three-sixteenths inch dice in two gills of oil, add to this four crushed and chopped cloves of garlic, a pint of thick tomato puree (No. 730), a pint of broth (No. 194a) and six ounces of capers; cook the codfish in this preparation, and when done and the stock quite consistent let it become cold, afterward using it to fill the cupola, finishing the top with another layer of the rice. Place the mold on a small baking sheet for half an hour in the oven, then detach the rice with the blade of a knife and invert it on a hot dish; surround the cupola with sweet peppers sauted in oil and bestrew the whole with chopped parsley.