A guide to modern cookery

kind of cod may be used. 1027—BRANDADE DE MORUE Cut one lb. of _morue_ into pieces, and poach these for eight minutes. The eight minutes should be counted from the time the water begins to boil. Drain on a sieve, and clear the pieces of all skin and bones. Heat in a sautépan one-sixth pint of oil until the latter smokes; throw the cleaned pieces of _morue_ into the oil; add a piece of crushed garlic the size of a haricot-bean, and stir over a brisk fire with a wooden spoon until the _morue_ is reduced to shreds. Then take the saucepan off the fire, and, without ceasing to stir the paste, add thereto, little by little, as for a mayonnaise, about one-half pint of oil. When the paste begins to stiffen through the addition of the oil, now and again add a tablespoonful of milk. For the amount of _morue_ used, one-quarter pint of boiling milk should thus be added by degrees. When the Brandade is finished, it should have the consistence of an ordinary potato purée. When about to serve, taste the preparation, and rectify its seasoning. Dish the Brandade in a hot timbale, building it up in the shape of a pyramid, and set thereon a crown of bread-crumb triangles fried in butter just before dishing up. N.B.—The triangles of fried bread may, with advantage, be replaced by lozenges made from puff-paste, which are baked without colouration. For the Brandade use only well-soaked Icelandic or Newfoundland _morue_. 1028—BRANDADE DE MORUE A LA CRÈME Follow the directions given above, but instead of oil and milk, use two-thirds pint of cream, which should be added to the _morue_ paste by spoonfuls. 1029—MORUE A LA CRÉOLE Finely mince an onion, and cook it gently in butter until it is of a nice golden colour. Spread it on the bottom of a little oval earthenware dish, and set three tomatoes prepared à la Provençale (No. 2268) upon it. Poach one lb. of _morue_; drain it as soon as ready, and flake it while clearing it of all skin and bones. Lay