Du Provençal brandado, de brandar, remuer. Préparation de morue à la provençale, pilée avec de l’huile d’olive, de l’ail,etc.
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The famous brandade de morue of Provence is a pounded mixture of salt COD, olive oil, garlic, milk and cream. This flavorful puree is served with CROÛTES and often garnished with chopped black truffles. Other salted or smoked fish can also be used to make brandade.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
