Brandade de Morue The New York Times International Cookbook Craig Claiborne Yield: About 6 cups or 10 to 12 buffet servings 1 Idaho Potato (½ pound, approximately) 1½ pounds salt cod, soaked 24 hours in cold water to cover ½ cup milk 1 small onion, sliced 2 cloves 1½ cups salad oil (or olive oil, if you prefer a stronger flavor) 1 cup heavy cream 3 large cloves garlic, finely minced Freshly ground pepper to taste Cayenne pepper to taste Crouton Triangles (see below, optional) Chopped truffles (optional) Preheat the oven to 400o and bake the potato until tender, forty-five minutes or longer. Cut the soaked cod into three or four large pieces and place in a skillet. Add the milk, onion, cloves, and enough water to cover the cod generously. Bring the liquid just to a boil, then simmer gently about ten minutes. Drain the cod and flake it. There should be about four cups. Place the oil in one small saucepan and the cream in another. Heat both thoroughly without boiling. Meanwhile, heat the bowl of an electric mixer in hot water. Drain and wipe dry. Scoop out the flesh of the hot potato and add it to the mixer bowl. Start beating and gradually add the flaked cod and garlic. Continue beating and add the hot oil and hot cream simultaneously. These made be added in fairly generous amounts. When all the oil and cream have been beaten in, season to taste with pepper and cayenne. To serve, mound the brandade in the center of a serving plate. Arrange the crouton triangles around the base of the cod and sprinkle the chopped truffles over all. Serve lukewarm or cold, as a buffet course or appetizer. Crouton Triangles: Preheat the oven to 350o. Trim the crusts from several slices of bread and cut the slices into small triangles, about one and one-half inches on a side. Generously brush the triangles with butter and place them, buttered side up, on a baking dish. Bake until golden brown on top. Turn the triangles over and bake until golden brown. Take care that the triangles do not become too brown.

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