Filets de Levreau

Name: Filets de Levreau
Cuisine: France
Ingredients: tarragon; vinegar; consommé; stock; olive oil; shallot; garlic; oil; fillets of anchovies; streaky bacon; wine vinegar; white wine; lard; cloves; onion; pepper; salt; bay leaf; parsley; carrot; thyme

Preparation info

Difficulty
Complex

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

About

Method

An interesting dish, not very well known, from Provence. Have several leverets and carve out the fillets. Lard these half with streaky bacon, half with fillets of anchovies, with about