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Ingredients:
- 8 ounces salted cod
- ¼ cup butter or margarine
- 3 tablespoons all-purpose flour
- ½ teaspoon dry mustard
- Dash cayenne
- 1 ¼ cups milk
- ½ teaspoon Worcestershire sauce
- 1 cup shredded sharp American cheese (4 ounces)
- 1 beaten egg
- 6 English muffins, split
- 3 tomatoes, slices (12 slices)
- ¼ cup butter or margarine
- 3 tablespoons all-purpose flour
- ½ teaspoon dry mustard
- Dash cayenne
- 1 ¼ cups milk
- ½ teaspoon Worcestershire sauce
- 1 cup shredded sharp American cheese (4 ounces)
- 1 beaten egg
- 6 English muffins, split
- 3 tomatoes, slices (12 slices)
Preparation Method:
Soak cod in water 12 hours, changing water once; drain. In a 1-quart casserole combine cod and enough water to cover (about 1 cup). Micro-cook, covered, till fish flakes easily, about 4 ½ minutes. Drain and dice cod.
In same casserole micro-melt the butter about 45 seconds. Blend in four, mustard, and cayenne. Stir in milk and Worcestershire. Micro-cook, uncovered, 1 minute; stir. Cook till thickened and bubbly, about 2 minutes; stir every 30 seconds. Stir in cheese till melted. Gradually stir ½ cup of the hot mixture into egg; return to hot mixture. Cook, uncovered, 30 seconds; stir after 15 seconds. Stir in cod; cook, covered, till hot, about 2 minutes, stirring once. Toast muffins; top with tomatoes. Cover with sauce. Trim with parsley and paprika, if desired. Makes 6 servings.
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