From:
The Thorough Good Cook
Fish: 47. Salt Cod a la Provencale
After having drawn out the
salt by
soaking, and done the
fish as
above, pound two or three heads of
garlic, and throw into a
stew-
pan with two spoonfuls of
oil, a quarter of a pound of
butter, a little
salt, and some
coarse pepper. Continue shaking the stew-pan with its contents. Put in the salt fish quite
hot, and keep shaking till the whole is well mixed together. If you should find that it is not
mellow enough, add a little oil, and, if you like, a spoonful or so of smooth
white sauce. Such
entrees as this require to be highly seasoned, and will induce the
guests to send the
bottle round freely.