Bouilleture d'anguille

Bouilleture d'anguille is a French soup made with eels, red wine, prunes, mushrooms, hazelnut oil, and brandy, served with bread.

Characteristic of: Anjou cuisine

Contains: Eel Mushrooms Prune Red wine

Categories: Soup

Also known as:

Wikidata ID: Q3006873

Wikipedia title: Cuisine angevine

References:

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