As prepared in algeria

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


There is a way of cooking Cuttlefish in Algeria which is very reminiscent of the French method of treating sole. The cleaned cuttlefish are soaked in salted water, then boiled, with mixed herbs. After which, they are put in a buttered fireproof dish, with a little white wine, sliced mushrooms, parsley, and dotted with pats of butter. This is put in a moderate oven for 25 to 30 minutes, and the dish is garnished with slices of lemon.