Baked Codfish with Cream

Take the tail of a cod, clean’ it, and boil in salted water with a little parsley.
When it is done wipe and open down the back, remove the bones and break the meat
into pieces. Place these pieces in layers, and between each one a little bechamel
sauce slightly reduced with cream, also a piece of butter and nutmeg. Sprinkle a
few breadcrumbs on top and brown it.