Soak cod overnight, changing the water twice. In the morning, rinse cod and
cover with cold water. Bring to a boil, reduce heat and simmer until fish
is tender, about 10 to 15 minutes. Drain and flake fish, removing sinews
and bones. With the metal blade in place, add 1/2 the cod and garlic to the
beaker. Process, turning on and off continuously, for about 30 seconds.
Scrape down with a spatula and add remaining cod. Process again, turning on
and off continuously, until evenly chopped, about 30 seconds. With machine
running, gradually pour olive oil and cream through the feed tube. Process
until completely smooth. If brandade is refrigerated, it may thicken. If
this happens, return it to beaker and pour in a little cream. Reheat in a
thick-bottomed saucepan, stirring frequently. The spread should have the
consistency of mashed potatoes. Makes about 2 1/2 cups.
Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart"
by James Beard and Carl Jerome
NOTES : This is one of the few dishes that doesn't taste at all as it
reads. People have been known to become addicted to it and in France it is
often served with a truffle garnish. It is a versatile dish and equally
often, it is spread on toast, sprinkled with grated Swiss cheese and run
briefly under the broiler. Brandade also can be mixed with cream puff dough
and fried in deep fat for extremely good fritters.
Posted to MC-Recipe Digest V1 #974 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Dec 30, 1997
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