A Book of Mediterranean Food

up a clove of garlic and placed
over a very low flame. In two other
small saucepans have some milk
and some olive oil, both keeping
warm, but not hot. You now add
the oil and the milk alternately to
the fish, spoon by spoon, stirring
hard the whole time, with a
wooden spoon, and crushing the
cod against the sides of the pan.
(Hence the name brandade –
branler: to crush or break.) When
the whole mixture has attained the
appearance of a thick cream the
operation is finished; it should be
observed however that all three
ingredients must be kept merely