Brandade de Morue a la Creme
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 200. The excerpt below is the record exactly as published.
BRANDADE DE MORUE A LA CREME 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. 346 GUIDE TO MODERN COOKERY 1029—MORUE A LA CREOLE Finely mince an onion, and cook it gently in butter until it is of a nice golden colour. Spread it on the bottom of a little oval earthenware dish, and set three tomatoes prepared a la Provencale (No. 2268) upon it. Poach one lb of morue
Cook this with the app: pantry check, scaling, and the assistant.