1026—Morue au Beurre Noir ou au Beurre Noisette

Cut the morue into squares or rectangles; roll these into paupiettes or scrolls, and bind these with a piece of string. Poach them in the usual way; drain them; scrape their skins, and dish them. Sprinkle with concassed parsley; add lemon juice, and cover with brown or lightly-browned butter. Either kind of cod may be used.