-
Brandade is an
emulsion crafted from salt cod,
olive oil, and
usually potatoes. It is
eaten in the
winter with
bread or potatoes. In
French culinary terminology...
- c****erole, as croquettes, or as battered, deep-fried pieces. In France,
brandade de
morue is a po****r
baked gratin dish of
potatoes mashed with rehydrated...
- cheeses.
Catalan influence can be seen in the
cuisine here with
dishes like
brandade made from a purée of
dried cod
wrapped in
mangold leaves.
Snails are plentiful...
-
Bourride (white fish
stewed with
vegetables and wine,
garnished with aïoli)
Brandade de
morue (puréed salt cod)
Cargolade (Catalan
style of escargot) Clap****ade...
- separately—the
broth is
served over
thick slices of
bread with
rouille (see below).
Brandade de
morue is a
thick purée of salt cod,
olive oil, milk, and garlic, usually...
-
potato and l**** soup;
hachis Parmentier, a
cottage or shepherd's pie;
brandade de
morue parmentier, salt cod
mashed with
olive oil and potatoes; pommes...
-
Bread Lefse Rewena bread Wrap roti
Fried Mashed Aligot Bangers and mash
Brandade Brændende kærlighed
Champ Clapshot Colcannon Cottage pie
Croquette Duchess...
- dish
Bolinhos de
bacalhau –
Portuguese and
Brazilian dish of fish
balls Brandade –
Emulsion of salt cod,
olive oil, and
potatoes Esgarret –
Valencian cod...
-
Brantada (μπραντάδα) Fish dish of the Cyclades. It is
similar to the
Brandade.
Giouvetsi (γιουβέτσι)
Baked lamb in a clay pot with
kritharaki (a Gr****...
- Bouillabaisse –
Traditional Provençal fish soup Bourdeto – Fish dish from
Corfu Brandade – Dish of cod,
olive oil, and
potatoes Brathering –
Traditional German...
