Brandade de Morue à la Crème (Brandade of Salt Cod with Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cod paste
- 7 and a half décilitres very fresh cream
Instructions
- Prepare the cod paste as in the first part of Brandade de Morue.
- In place of the oil and the milk, incorporate 7 and a half décilitres of very fresh cream, spoonful by spoonful.