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Morue a la Bénédictine

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Cut
  2. one-quarter pint of boiled milk
  3. one and one-half lbs. of morue as above
  4. Butter
  5. Potatoes
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Poach one and one-half lbs.
  2. of morue as above;
  3. drain it and cut into small pieces, cleared of all skin and bone.
  4. Pound it quickly while it is still hot, and add to it half its weight of potatoes cooked as for a purée, drained, and dried in the oven for a few minutes.
  5. When the whole has been reduced to a fine paste, add one-sixth pint of oil, and one-quarter pint of boiled milk.
  6. The oil and the milk should be added little by little, and the paste should be more mellow than stiff.
  7. Serve in a buttered gratin dish;
  8. arrange the preparation in the form of a dome;
  9. sprinkle with melted butter, and set to colour in the oven.
  10. Icelandic and Newfoundland morue.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Mortar and pestle
  • Chef's knife
  • Colander