Cut the [morue] into squares or rectangles; roll these into [paupiettes] or scrolls, and bind these with a piece of string. Poach them in the usual way; drain them; scrape their skins, and dish them. Sprinkle with [concassed] parsley; add lemon juice, and cover with brown or lightly-browned butter. Either kind of cod may be used.
[1027—BRANDADE DE MORUE]
Cut one lb. of [morue] into pieces, and poach these for eight minutes. The eight minutes should be counted from the time the water begins to boil.
Drain on a sieve, and clear the pieces of all skin and bones. Heat in a sautépan one-sixth pint of oil until the latter smokes; throw the cleaned pieces of [morue] into the oil; add a piece of crushed garlic the size of a haricot-bean, and stir over a brisk fire with a wooden spoon until the [morue] is reduced to shreds.
Then take the saucepan off the fire, and, without ceasing to stir the paste, add thereto, little by little, as for a mayonnaise, about one-half pint of oil. When the paste begins to stiffen through the addition of the oil, now and again add a tablespoonful of milk. For the amount of [morue] used, one-quarter pint of boiling milk should thus be added by degrees.
When the Brandade is finished, it should have the consistence of an ordinary potato purée. When about to serve, taste the preparation, and rectify its seasoning.
Dish the Brandade in a hot timbale, building it up in the shape of a pyramid, and set thereon a crown of bread-crumb triangles fried in butter just before dishing up.
N.B.—The triangles of fried bread may, with advantage, be replaced by lozenges made from puff-paste, which are baked without colouration. For the Brandade use only well-soaked Icelandic or Newfoundland [morue].
[1028—BRANDADE DE MORUE A LA CRÈME]
Follow the directions given above, but instead of oil and milk, use two-thirds pint of cream, which should be added to the [morue] paste by spoonfuls.