Codfish a la Religieuse

Boil one pound or more codfish, drain it free from water, break it up gently into flakes, and put these into a stewpan with either bechamel sauce, No. 15, oyster sauce, No. 43, or egg sauce, No. 45; toss lightly over the fire until quite hot, pile up in a dish, garnish round with neatly-shaped forms of boiled parsnips, and hard-boiled eggs, placed alternately, and serve.