Œufs Brouillés a la Morue

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Morue, or its English equivalent, salt cod, is not to be despised. The famous brandade, for instance, is a delicious dish. Among the other ways of using salt cod, the following is a pleasant one: Take a pound of salt cod, remove the skin and the bones, and soak the fish in cold water for at least twelve hours, changing the water several times. Put it in a saucepan with cold water and boil it gently with a bouquet until cooked; it should then break easily into small pieces. Keep these hot and see they are quite dry. Beat up six eggs and put them in a shallow saucepan in which you have melted a good piece of butter. Cook them slowly, stirring often with a fork; when they are nearly set, put in the pieces of cod, a little lemon juice, pepper, also salt if necessary (this depends on the saltness of the cod), mix well, add a tablespoonful of cream, a little more fresh butter and serve at once.