| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Emlive01 |
6 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove; peeled |
| 2 |
lb |
Salt cod fillets; soaked in milk |
|
|
For two days and drained |
| 4 |
c |
Olive oil |
| 1 1/4 |
c |
Milk; at room temperature |
|
|
Juice of one lemon |
|
|
Freshly-ground white pepper; to taste |
| 12 |
sl |
French bread -; (1/2" thick) |
|
|
Oil; for frying |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat the fryer. Pound the garlic in a mortar. Add the codfish and
pound both to a soft paste. At this point, start incorporating the
olive oil a scant teaspoonful at a time, alternating with drops of
milk without ever ceasing to stir rapidly; the brandade gains in fine
texture through rapid stirring. If it becomes too thick, add more oil
and milk. Complete the seasoning by adding a few drops of lemon juice
and white pepper. A brandade should have the consistency of mashed
potatoes (which it looks like). Fry the slices of bread in the hot
oil until golden brown, about 1 to 2 minutes. Remove and drain on
paper towels. Season with salt and pepper. Serve the brandade with
the fried bread. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-03-1998
Recipe by: Emeril Lagasse
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