zaterdag 23 februari 2013


Larousse Gastronomique

Alligator—A species os American crocodile, commonly called cayman. While we are still waiting for Fulbert-Dumonteil's dream to come true—he wanted the whole of natural history and its subjects to go trough our saucepans—the alligator has already become part of the gastronomical world. Not only do the natives who capture it eat its slightly musky flesh, but a slice of alligator is sometimes served in London and Paris.
     This, however, is rather unusual, and the sauces and garnishes which accompany it are the only excuse. The most valued parts of the reptile are the paws or flappers, since the alligator, although less aquatic then most crocodiles, also lives in water. These flappers are prepared à l'américaine, à l'indienne or in any other slightly spices manner. See TURTLE.