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Brandade of Codfish

Remove skin and cut in pieces a two-and-a-half-pound piece salt cod and soak it in cold water eighteen hours, changing the water two or three times. Drain, place fish in a saucepan with cold water to cover fish and let slowly cook (but not boil) for twenty minutes. Drain on a sieve, remove all bones, place cod in saucepan and briskly shred it with a small spatula for five minutes, then squeeze in the juice of half a lemon, pour in drop by drop a half gill good olive oil, sharply stirring while adding it; then pour in also, little by little, a half gill cream, add teaspoon freshly chopped parsley, one saltspoon cayenne and mix well. (By this time the brandade should be creamy and consistent.) Dress on a hot, deep dish, arrange six slices toasted French bread around and serve.