990—Cabillaud Bouilli

Fresh cod is mostly served boiled, either whole, in sections, or in darnes, and the directions given under “The Boiling of Fish” (No. 776, The Boiling of Fish in Salted Water) apply particularly to this fish.

Boiled fresh cod is always accompanied by its liver, poached in salted water, and very floury potatoes, boiled at the last minute, must always be sent to the table with it.

Served thus with an oyster sauce, a Hollandaise sauce, or melted butter, fresh cod constitutes a Relevé which would satisfy the most exacting of gourmets.