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> Gastronomy

A recipe for "à la bordelaise" lamprey.

Scald a nice lamprey. Scrape off the skin. Rinse it in clear water and wipe it. Hang up the fish before cutting off the tail and reserve the blood in a bowl with few drops of wine. Cut the fish inte slices 6 cm thick. Clean four leeks, cut each into four slices ( the white part only) and brown them in a buttered pan. In a stewpan, boil 75 cl of a young wine and flame. Put the leeks into the wine and let them simmer during half an hour. Add the slices of lamprey and stir the reserved blood into the sauce and season with a laurel leave, salt and pepar. Serve the dish very hot with small sippets fried in butter and garlic. And enjoy yourself..

Well to known ... every year, during the first three months, Sainte Terre Plage Association organizes some courses in cooking to learn how to cook "à la bordelaise" lamprey . The lessons last one day.