La Brandade De Morue

Name: La Brandade De Morue (Brandade of Salt Cod)
Cuisine: France
Ingredients: 1 clove of garlic, white pepper; 1 clove of garlic, white pepper; a pinch of grated nutmeg, small slices of fried bread; a pinch of grated nutmeg, small slices of fried bread; 1 lb. of dry salt cod; 1 gill of salad oil; 1 gill of milk, the juice of 1 lemon; 1 gill of milk, the juice of 1 lemon; 1 clove of garlic, white pepper

Brandade of Salt Cod

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a most popular dish throughout France, and hails from Nîmes. It is often called “the glory of Nîmes,” and you will be told there that nowhere else can you get a perfect brandade, but I have had equally delicious ones in Paris, and even in England—in my own home!

Ingredients

1 lb. of dry salt cod
1 gill of salad oil
1

Europe
France
Fish course
Dinner
Pescatarian
Mediterranean

Method

Soak the cod for 12 hours in cold water. Scale the fish, cut it up in several pieces, and put in a saucepan of cold water. Bring to the boil, and remove at once from the water. Skin the pieces of fish and remove all the bones. Replace the fish in a saucepan, on a very slow fire—this is an essential factor in the success of the brandade—and stir in, with a wooden spoon, f