994—Cabillaud à la Flamande

Cut the fresh cod into slices one inch thick; season them with salt, pepper, and nutmeg, and put them in a sautépan or a deep, liberally-buttered tray. Moisten with white wine to the height of the slices; add chopped shallots and “fines herbes,” and garnish the fish with roundels of pipped lemon, peeled to the pulp.

Set to boil, and then poach in the oven for twelve minutes. Place the slices on a dish; thicken their cooking-liquor with crushed biscotte; cook it for five minutes; pour it over the slices, and serve.