Yield: 6 servings
|1.00 \N||garlic clove; peeled|
|2.00 pounds||salt cod fillets; soaked in milk|
|1 \N||for two days and drained|
|4.00 cup||olive oil|
|1¼ cup||milk; at room temperature|
|1 \N||juice of one lemon|
|1 \N||freshly-ground white pepper; to taste|
|12.00 slice||french bread -; (1/2 thick)|
|1 \N||oil; for frying|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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