Langosta a la Catalana from Mediterranean Seafood by Alan Davidson
Ignacio Domenech’s book of ‘elegant Spanish cookery’, published at Barcelona between the wars, could well be described as an ‘elegant book of Spanish cookery’.
Ingredients
- lobster
- salt
- saffron
- bouillon
- fresh parsley
- lobster blood
- almonds
- paprika
- dry biscuits
- hazelnuts
- water
- cooking chocolate
- white pepper
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