Click Above To Close
FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DACE
Excerpted from
Montagne, Prosper. 1961.
Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery
. Crown Publishers, Inc., New York.
is a fresh-water fish of the
Chevaine
family. In France it is also known as
Aubourg, Gravelet
or
Vandoise
.
It is caught in most of the rivers of Central France. It is rather leathery to eat and is usually prepared
en matelote
.
IMAGES
FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
