1 lb. fresh cod or haddock fillet
½ oz. butter
2 hard boiled eggs, or 1 small tin button mushrooms
1 egg
1 teaspoon chopped parsley
1 lb. potatoes; ½ oz. butter; 1 oz. grated cheese; ½-1 gill hot milk (1/8 - 1/4 pint)
Sauce: ½ pint milk infused with 1 slice of onion, bouquet garni and 6 peppercorns; 1 oz. butter; ¾ oz. flour.
Skin the fish (I remove skin once fish is cooked) and place in a fireproof dish with seasoning and a squeeze of lemon. Cover with a buttered paper and cook in a moderate oven for 15-20 minutes. In the meantime cook the potatoes and beat to a purée with the butter, hot milk and seasoning. Prepare the sauce and add the sliced hard-boiled eggs or mushrooms; season well, add the beaten egg and parsley, and pour into a buttered pie dish. Cover with creamed potatoes; sprinkle over the grated cheese and brown in a quick oven.
Penguin Cordon Bleu Cookery