Lamproie à la Girondine

Stewed Lamprey

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Hang the lamprey for a couple of hours and throw it in boiling water. Wash it well, clean it and cut it in slices about two inches thick. (Throw away the head.) Wash and prepare about five leeks, keeping only the whitest part, one leek to each piece of lamprey. Cook both fish and vegetables in oil till it begins to get brown.

Boil two-thirds of a bottle of red wine and a glass of brandy, set it alight if possible for a little while; add a glass of hot water, salt, pepper, parsley, thyme, bay leaf; put in the pieces of lamprey and leeks and simmer for six hours. Before serving remove such things as the bay leaf, parsley, and thyme. Add fried bread round the dish if you like.