Brandade of Salt Cod

Soak salt codfish for fourteen hours, changing the water several times, put it on to cook in cold water, set it on one side at the first boil and let it bubble for twenty-five minutes, then shred half a pound of this fish. Fry in oil two tablepoonfuls of chopped onion and one clove of garlic, let attain a good golden color, then put in the codfish to warm; pound and convert it into a paste, working it well with a whip, and then incorporate into it slowly one pint of oil, a little well thickened bechamel (No. 409), some double raw cream, pepper, nutmeg, salt if found necessary, and chopped parsley; dress it pyramid form and garnish around with oyster patties (No. 939), oysters a la villeroi (No. 698) and trussed crawfish. Serve separately a hot bearnaise mayonnaise sauce (No. 433).