Puree of Salt Cod, Potatoes, and Walnut Oil from The Cooking of South West France by Paula Wolfert
All food enthusiasts know about the famous brandade of Nimes, in which pounded salt cod moistened with olive oil is mixed with boiling milk and served warm with fried garlic croutons. Here is an un...
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Ingredients
- Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string
- 1¾ cups milk
- 1 pound boneless salt cod
- White wine vinegar, sherry vinegar, or fresh lemon juice
- 24 triangles of crustless bread, toasted or fried in olive oil, then rubbed with garlic
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh garlic
- Finely ground white pepper
- 3 eggs: 1 raw, 2 hard-boiled
- ½ to ¾ cup imported walnut oil
- 1 large garlic clove, halved
- 1 onion, quartered
- ¾ pound baking (russet) potatoes, peeled and cut into chunks
- 2 to 3 black peppercorns, freshly cracked
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