Preparation:
Carefully remove bone and skin from leftover boiled codfish and flake into quite small pieces.
Make a smooth white sauce of the butter, flour and milk or cream.
Season with salt and pepper, and add the mustard or mustard sauce. Combine the fish, potatoes, and sauce.
From "Danish Cookery" by Suzanne, Andr. Fred. Host and Son, Copenhagen, 1957. |
