l’Alose à la Tressanaise from Mediterranean Seafood by Alan Davidson
Les Plats régionaux de France by Austin de Croze was one of the first (1928) and best compilations of its kind. The original, printed on paper of atrocious quality, has for long been unobtainable;...
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Spoon
Ingredients
- shad
- water
- vinegar
- ham
- fresh pork rind
- bay leaves
- bouquet garni
- salt
- pepper
- lemons
- brandy
- dry white wine
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