(1146). Brandade Of Salt Cod (Brandade De Morue Salee)

Soak salt codfish for fourteen hours, changing the water several times, put it on to cook in cold water, set it on one side at the first boil and let it bubble for twenty-five minutes, then shred half a pound of this fish. Fry in oil two tablepoonfuls of chopped onion and one clove of garlic, let attain a good golden color, then put in the codfish to warm; pound and convert it into a paste, working it well with a whip, and then incorporate into it slowly one pint of oil, a little well thickened bechamel (No. 409), some double raw cream, pepper, nutmeg, salt if found necessary, and chopped parsley; dress it pyramid form and garnish around with oyster patties (No. 939), oysters a la villeroi (No. 698) and trussed crawfish. Serve separately a hot bearnaise mayonnaise sauce (No. 433).

(1147). Salt Codfish, Faraday Crowns (Morue Salee, Couronnes A La Faraday)

Soak some salt codfish cut in two inch squares and well pared, for twelve hours; six hours in cold water, and six in tepid water; change this and put the fish into a saucepan containing fresh cold water. Let the liquid reach boiling point, then set it on one side of the range without allowing it to boil for twenty-five minutes; take out the codfish, refresh and suppress the skin, shred and return it to a saucepan with an equal amount of potatoes prepared for duchess (No. 2785), and mixed with bechamel sauce (No. 409) until reduced and consistent, then add a pinch of cayenne pepper. Divide this preparation into parts the size of an egg, roll them info balls on a floured table, and mold in Savarin crown-shaped molds: unmold and draw them out to an oval form and fill the insides with a little of the same preparation, so as to fill up half the empty space, then fry-in clarified butter. Serve with a poached egg in the center of each. Broil some thin slices of bacon, cut them into inch and a half lengths and with these surround the crowns.

(1148). Picked Up Codfish With Cream (Morue Salee A La Creme)

Shred the codfish while raw, suppressing all skin and bone; wash it several times in cold water until properly unsalted, then blanch in an abundance of water; drain, and put the fish into a sautoir covering it with cream and let boil until sufficiently reduced thicken with some bechamel (No. 409); season with prepared red pepper (No. 168) and nutmeg. It can either be thickened with the bechamel or else reduce the cream until of a correct consistency. Serve in a deep dish.