• 2 lb. (1 k.) cod
• ½ pint (3 dl.<

Place the cod in a saucepan with the court-bouillon and the wine, onion, mace, nutmeg, bouquet garni and seasoning. Simmer very gently for 35 minutes and test with a skewer. If it moves easily from the central bone, it is done. Lay it on a serving dish and keep warm while you make a roux from the butter and flour and pour on the strained liquor from the fish and the liquor from the oysters, sti