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’. Style, typography and...
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Ingredients
- cooking chocolate
- lobster blood
- almonds
- hazelnuts
- fresh parsley
- dry biscuits
- white pepper
- bouillon
- water
- paprika
- saffron
- lobster
- salt
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