Brandade de Morue

Grimod de la Reynière was the first man to write down a recipe for a brandade. This is what he said: ‘Among the provincial ragoûts in most distinguished favour in Paris are the brandades of salt fish. A restaurateur of the Palais Royal is well known to have made his fortune by his method of preparing them. We give the recipe as it was communicated to us in a village of Languedoc which enjoys a reputation at once brilliant and merited for this very article. The si