Cod with Cheese Sauce

• 1 cod cutlet per person
• 1 pint court-bouillon
• ½ pint <

Poach the cod steaks gently in the court-bouillon for 15-20 minutes, while you make the cheese sauce. Put half the well-seasoned sauce in the bottom of a gratin dish, then the drained, poached fish. Pour the rest of the sauce over the top, dot with butter, sprinkle with grated cheese and bake in a moderate oven until browned, or put under a gentle grill.