Advertisement
Terrine d’Anguille à la Martégale
Eel Baked with Leeks and Black Olives
- Difficulty
Easy
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe