The famous brandade de morue of Provence is a pounded mixture of salt cod, olive oil, garlic, milk and cream. This flavorful purée is served with croûtes and often garnished with chopped black truffles. Other salted or smoked fish can also be used to make brandade.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.