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  Stewed codfish (plukfisk)
 
Yield: 1 Servings
L
 
1 tb Butter Milk or cream      1 tb Flour
 Salt Pepper Thinned mustard (or -leftover mustard sauce) Cold boiled potatoes diced Carefully remove bone and skin from leftover boiled codfish and flake into quite small pieces. Make a smooth white sauce of the butter flour and milk or cream. Season with salt and pepper and add the mustard or mustard sauce. Combine the fish potatoes and sauce. From "Danish Cookery" by Suzanne Andr. Fred. Host & Son Copenhagen 1957. Posted by Stephen Ceideberg; March 9 1993.

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