Alose à l’Oseille from Mediterranean Seafood by Alan Davidson
The alose or shad is a bony fish, and various traditional ways of preparing it are supposed to result in some of the tiresome small bones melting away. Some believe that cognac will best perform th...
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Ingredients
- egg-yolks
- french tarragon mustard
- nutmeg
- raw sorrel
- tarragon leaves
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