1029—Morue à la Créole

Finely mince an onion, and cook it gently in butter until it is of a nice golden colour. Spread it on the bottom of a little oval earthenware dish, and set three tomatoes prepared à la Provençale (No. 2268, Tomates Sautées à la Provençale) upon it.

Poach one lb. of morue; drain it as soon as ready, and flake it while clearing it of all skin and bones. Lay this flaked morue on the slices of tomato; cover it with three mild capsicums, split and broiled; sprinkle the whole with a few drops of lemon juice and one oz. of lightly-browned butter, and put the dish in the oven for a few minutes. Serve very hot.

Icelandic or Newfoundland morue may be used.