Codfish A La Bonne Femme Recipe

Instructions

1. Soak 3 pounds of salt codfish overnight.
2. In the morning wash and rinse the pieces well and cut into strips.
3. Wash and peel a quart of potatoes and put them in a saucepan with 2 quarts of cold water; add half a tablespoon of salt, 4 sprigs of parsley, and 1 clove stuck in an onion.
4. Boil twenty-five minutes, then add the pieces of codfish.
5. Cook slowly for ten minutes.
6. Take the fish out and place it on a hot platter, removing all pieces of skin and bone.
7. Drain the potatoes, then place them around the fish.
8. Put 1 heaping tablespoon of butter and 1 of flour into a small saucepan and stir for three minutes, but do not let it brown.
9. Slowly pour into the saucepan 1 pint of the strained water in which the fish was cooked.
10. Season with half a saltspoonful of pepper and let it simmer for eight minutes.
11. Remove from the fire and add the well-beaten yolks of 2 eggs, 1 teaspoon of vinegar, and 1 tablespoon of butter.
12. Mix well together and pour over the fish and potatoes.
13. Serve very hot.