Salt Codfish Vol-au-Vent-Large

Cut some salted codfish in two-inch pieces, pare them evenly, and lay in cold water to soak for twenty-four hours, changing the water every six hours; the last change must be slightly tepid. When ready to cook put it into a saucepan containing cold water; bring this slowly to a boiling point and leave for three-quarters of an hour without allowing it to actually boil; drain, take off all the skin and bones, and then shred it in flakes; put these in a saucepan with cream bechamel sauce (No. 411). With this prepared fish fill a vol-au-vent crust the same as described in No. 180, dress it on a very hot dish, and serve.

It can also be prepared with eggs, adding to the fish hard-boiled eggs and finely chopped parsley and chives.