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Codfish, Whitney

Procure three slices fresh codfish one inch thick. Marinade, boil same as bass and keep warm. Scoop out all you can from three large, peeled raw potatoes with a Parisian potato scoop; boil them in salted water for fifteen minutes and keep till required.

Heat in a small saucepan one tablespoon clarified butter, add one tablespoon flour, mix well with wooden spoon until thoroughly heated; then add one and a half gills broth or hot water. Strain half a gill of the gravy in which the fish was cooked into this pan, thoroughly mix and let boil for five minutes. Season with two saltspoons salt and one saltspoon cayenne pepper, adding a raw egg yolk and the juice of quarter of a sound lemon. Set the pan at the corner of the range and mix well with a wooden spoon until well thickened, being careful not to let it boil. Strain through a cheesecloth into another saucepan. Drain the potatoes and add them to the sauce. Heat for three minutes, gently mixing meanwhile. Dress the fish on a hot dish; pour the sauce over, arrange twelve small heart-shaped bread croutons around the fish. Sprinkle a very little chopped parsley over, and lastly decorate with six slices broiled bacon, and serve very hot.