Codfish Kedgeree

Preparation:

Preparation: Boil the cod in water with the bay leaf in a saucepan. When cooked, remove the skin and bones and cut into slices. In a separate saucepan, cook the rice in plenty of salted water and drain it al dente. In a separate saucepan, prepare the sauce by mixing all the ingredients with a whisk after having melted the butter, in order to avoid the formation of lumps. Get yourself a circular baking dish previously heated in the oven and spread the cod, the boiled eggs cut into slices and sprinkle with the sauce in alternate layers in the rice. Repeat the operation in order to obtain a second layer which will end with the sauce. Serve hot on the table.