(Recipe #6, page 149)
Prepare the otter and let it stand overnight as described above. Then take a few shallots or another onion, a bit of garlic, some parsley, 1 ounce of capers, 4 anchovies, a little thyme and basil, mince them all, stew them in a casserole with 4 tablespoons of olive oil, add the pieces of otter and stew them, turning once, then pour a glass of white wine over them.
When it has boiled down, sprinkle half a tablespoon of flour over the meat, add a ladle of good bouillon, some tarragon, and the juice of a lemon or a bit of vinegar. Reduce the sauce, degrease the otter, and serve.
Translated by David Green.