Morue a la Benedictine

Ingredients

• one and one-half lbs. of morue
• half its weight of potatoes
• one-sixth pint of oil
• one-quarter pint of boiled milk

Method

1. 1

   Poach the morue, drain it and cut into small pieces.

2. 2

   Pound it while hot, adding half its weight of cooked potatoes.

3. 3

   Reduce to a fine paste, adding oil and boiled milk gradually until mellow.

4. 4

   Serve in a buttered gratin dish, arrange in a dome shape, sprinkle with melted butter, and color in the oven.

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.

MORUE A LA BENEDICTINE Poach one and one-half lbs. of morue as above; drain it and cut into small pieces, cleared of all skin and bone. Pound it quickly while it is still hot, and add to it half its weight of potatoes cooked as for a purée, drained, and dried in the oven for a few minutes. When the whole has been reduced to a fine paste, add one-sixth pint of oil, and one-quarter pint of boiled milk

Cook this with the app: pantry check, scaling, and the assistant.