l’Alose à la Tressanaise

Shad cooked in the style of the village of Tressan

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

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; but a handsome facsimile edition appeared in 1977 under the imprint of Daniel Morcrette.

Austin de Croze observes that the shad is ‘a real packet of spiny bones’, ye