tepid, or the oil will disintegrate
and ruin the whole preparation.
Also the stirring and breaking of
the cod must be done with
considerable energy; some people
prefer to pound the cod in a mortar
previous to adding the oil and the
milk.
Brandade can be served hot or
cold, if hot in a vol au vent or little
pâtés, garnished with a few slices
of truffle or simply with triangles
of fried bread.
RAÏTO
Raïto is one of the traditional
dishes of Christmas Eve in