Meurette

Name: Meurette
Cuisine: Burgundian
Ingredients: burgundy; fish; bouillon; garlic; bread; butter; leeks; pepper; salt; garlic; laurel leaf; thyme; nutmeg; nutmeg; casserole; brandy; eel; perch; pike; trout; river fish; carp; red wine; burgundy wine; onion; carrots

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

This is to Burgundy what the Bouillabaisse is to Marseilles. The fish are mixed river fish and should be small—trout, p