Brandade de Morue

Ingredients

• Cod
• Oil
• Garlic
• Parsley
• Vinegar
• Cream or Milk

Directions

1. Desalinate the cod for twenty-four hours at least. (desalinate - remove salt from)
2. Blanch it over the fire.
3. Remove the skin and bones.
4. Pound it well in a mortar.
5. Add some oil, garlic, parsley, a little boiling vinegar.
6. Mix your cod always turning on the same side and always adding oil and cream (or milk) as it becomes thick.
7. Turn well until it is white.
8. Serve in a dish or in a crust of vol au vent.

I understood that it is on a low heat that we always turn, it is like mayonnaise more or less. It can be kept and eaten cold for a day or two — it is very rich.

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022