1025—Morue à la Bénédictine

Poach one and one-half lbs. of morue as above; drain it and cut into small pieces, cleared of all skin and bone. Pound it quickly while it is still hot, and add to it half its weight of potatoes cooked as for a purée, drained, and dried in the oven for a few minutes. When the whole has been reduced to a fine paste, add one-sixth pint of oil, and one-quarter pint of boiled milk. The oil and the milk should be added little by little, and the paste should be more mellow than stiff.

Serve in a buttered No. 268, Gratins dish; arrange the preparation in the form of a dome; sprinkle with melted butter, and set to colour in the oven.

Icelandic and Newfoundland morue.