Brandade du Vendredi

by simmering them in lightly salted water until tender; drain. Return them to a low fire for a few seconds to dry; then immediately push them through a sieve. For the brandade, use only:

Heat two-thirds of the oil and add the cod as above. Beat in the potato purée by tablespoons-ful, alternating with the remaining olive oil and the milk. Don’t use an electric food processor for this ver