Sweet and sour imperial langoustines breaded and roasted, with tender fennel in a lobster-pigeon egg consommé (Grosses langoustines rôties finement panées au poivre d’indonésie et citrons confits, tranches de fenouil poêlées, bouillon goûteux de têtes) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 395) by Alain Ducasse

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Notes about this recipe

  • Eat Your Books

    French recipe uses Menton lemons for candied lemon. See page 1043 for lobster fumet.

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