- 1/2 pound salt codfish, freshened
- whole new potatoes to serve 6
- 4 eggs, hard boiled
- about 2 cups cream
- 2 tablespoons butter
- salt and pepper to taste
Soak codfish overnight in water to freshen. Pick apart into small pieces. Scrub small new potatoes until peels have disappeared. Cook fish and potatoes together in unsalted water until tender, drain well and return to kettle. Pour cream over fish and potatoes, making sure each potato has been moistened.
Add sliced hard-boiled eggs, butter, and season to taste with salt and pepper.
Let stand on back of stove until cream has almost all been absorbed,” my old rule says. In today’s language this means to keep the kettle warm but not over the heat while other dishes for the meal are being prepared.
Just before serving, heat carefully until very hot and serve at once. Will serve 6.