Fricassee codfish meatballs

put the cod to soak overnight. the next day, cook the cod and pass through the chopping machine
(reserve the water).
remove the crusts from the slices of bread and scald them with boiling milk enough to soak them, then drain, and mash with the ground cod.
season everything with grated cheese, chopped parsley, a little pepper powder, lemon juice 1 or 2 egg yolks depending on the consistency of the dough.
small meatballs tend to be rolled up in breadcrumbs placed in a bowl (they do not pass for egg).
after all they are prepared they are fried in oil, a pan with a little lard and oil is brought to the fire, the onion finely chopped to sauté.
when the onion is translucent, pour a little water where the cod is cooked (enough water to make the sauce).
let it boil, add the flour diluted in a little of the sauce, and then put the meatballs to boil in this sauce for a while, taking care not to let them escape.
then turn on the sauce with the egg yolks beaten with the lemon juice, stirring constantly so as not to cut (it is advisable to remove the meatballs from the pan when you connect the egg yolks).
put the meatballs on a serving plate and drizzle with the sauce. decorate with chopped parsley and olives. accompany with mashed potatoes.