Codfish With Noodles au Gratin

• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/4 cups milk
• Salt and freshly ground pepper to taste
• 1/2 teaspoon freshly grated nutmeg
• 1 1/4 cups grated Gruyere or Swiss cheese
• 1 egg yolk
• 4 fresh skinless boneless codfish steaks about 6 ounces each
• 1 bay leaf
• 1/4 cup sliced onion
• 2 whole cloves
• 1/4 teaspoon Tabasco sauce
• 6 peppercorns
• 2 sprigs fresh parsley
• 1/4 pound fine fresh noodles

1. Melt 2 tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
2. When that is blended add 2 cups of the milk, stirring rapidly with the whisk.
3. Season with salt, pepper and nutmeg.
4. Add 1 cup of the cheese, blend well and bring to a simmer.
5. Cook, stirring, for one minute.
6. Add the egg yolk, stirring rapidly with the whisk.
7. Bring to a boil and remove from the heat.
8. Place the cod in a skillet large enough to hold the pieces in one layer.
9. Add water to cover, remaining milk, bay leaf, onion, cloves, Tabasco sauce, peppercorns, parsley sprigs, salt and pepper.
10. The fish should be covered with the liquid.
11. Bring to a boil and simmer for one minute.
12. Remove from the heat and drain.
13. Meanwhile, cook the noodles in salted water in a saucepan about 2 to 3 minutes or according to package directions.
14. Do not overcook.
15. Drain quickly, return the noodles to the saucepan and add the remaining butter, salt and pepper.
16. Toss until well coated.
17. Preheat the oven to 475 degrees.
18. Pour the noodles into a baking dish and arrange the fish over them.
19. Spoon the cheese sauce over the fish and noodles and sprinkle with the remaining cheese.
20. Bake 10 to 15 minutes or until lightly browned.
21. Serve piping hot.

butter, flour, milk, salt, nutmeg, gruyere, egg yolk, bay leaf, onion, cloves, tabasco sauce, peppercorns, parsley, fresh noodles

Taken from cooking.nytimes.com/recipes/3868 (may not work)