1032—Morue à la Lyonnaise

Poach one lb. of morue, and flake it as explained above. Finely mince a medium-sized onion, and toss it in butter. Also toss three medium-sized potatoes cut into roundels. Heat one oz. of butter and two tablespoonfuls of oil in a frying-pan; put therein the flaked morue and the potatoes, and toss the whole over a brisk fire for a few minutes.

When about to dish up, add a few drops of vinegar.

Dish in a hot timbale, and sprinkle the morue with a pinch of chopped parsley. Use either the Icelandic or the Newfoundland fish for this preparation.