Cod a la Bechamel

Ingredients

• Any remains of cold cod
• 4 tablespoonful béchamel (see Sauces)
• 2 oz butter
• seasoning to taste of pepper and salt
• fried bread
• a few bread crumbs

Instructions

1. Flake the cod carefully, leaving out all skin and bone;
2. put the béchamel in a stewpan with the butter, and stir it over the fire till the latter is melted;
3. add seasoning, put in the fish, and mix it well with the sauce.
4. Make a border of fried bread round the dish, lay in the fish, sprinkle over with bread crumbs, and baste with butter.
5. Brown either before the fire or with a salamander, and garnish with toasted bread cut in fanciful shapes.