CREAMED COD FISH and Béchamel Sauce

Béchamel Sauce

2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg

Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg.

1 lb. cod fish
Dash Tabasco sauce
1 tbsp. minced parsley
2 tbsp. chopped chives
2 hard boiled eggs

Freshen cod under cold water. Simmer in another pot 10 minutes, with enough water to cover, and until flakey, then drain. Chop in a food processor. Now add Tabasco sauce, minced parsley, chives and cod to saucepan. Cook, stir. Add boiled, chopped eggs. Cook 1 minute more. Serve on toast or mashed potatoes.