Chapter XIV · Fish · No. 1028
1028—Brandade de Morue à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1028, p. 345. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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