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Terrine d’Anguille à la Martégale
Eel Baked with Leeks and Black Olives
Preparation info
- Difficulty
Easy
Appears in
Published 1981
‘This was the traditional dish served at Martigues for the gros souper on Christmas Eve. This excellent recipe is worth recording – and cooking.
Method
‘Cover the bottom of a gratin dish with finely sliced leeks, so that they make a thick bed. Strew with chopped parsley and garlic. Add