Brandade De Morue

1 Garlic clove; peeled
2 Pound Salt cod fillets; soaked in milk
For two days and drained
4 Cup Olive oil
1 1/4 Cup Milk; at room temperature
Juice of one lemon
Freshly-ground white pepper; to taste
12 Slice French bread -; (1/2" thick)
Oil; for frying
Salt; to taste
Freshly-ground black pepper; to taste

Preheat the fryer. Pound the garlic in a mortar. Add the codfish and pound
both to a soft paste. At this point, start incorporating the olive oil a
scant teaspoonful at a time, alternating with drops of milk without ever
ceasing to stir rapidly; the brandade gains in fine texture through rapid
stirring. If it becomes too thick, add more oil and milk. Complete the
seasoning by adding a few drops of lemon juice and white pepper. A brandade
should have the consistency of mashed potatoes (which it looks like). Fry
the slices of bread in the hot oil until golden brown, about 1 to 2 minutes.
Remove and drain on paper towels. Season with salt and pepper. Serve the
brandade with the fried bread. This recipe yields 6 servings.