Anguilla Alla Fiorentina

Name: Anguilla Alla Fiorentina (Eels à La Florentine)
Cuisine: Italy
Ingredients: 2 or 3 bayleaves, breadcrumbs, salt and pepper.; 2 or 3 bayleaves, breadcrumbs, salt and pepper.; 2 cloves of garlic; 2 or 3 bayleaves, breadcrumbs, salt and pepper.; 2 lbs. of eel, oil; 2 lbs. of eel, oil; 2 or 3 bayleaves, breadcrumbs, salt and pepper.

Eels à La Florentine

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 lbs. of eel, oil
2 cloves of garlic
2 or 3

Europe
Italy
Fish course
Pescatarian

Method

Skin the eel and cut in 2 inch lengths. Put a little oil in a pie dish with the chopped garlic and the bayleaves and, when hot, add the pieces of eel, coated with breadcrumbs. Moisten with a little more oil, season with salt and pepper, and bake till the pieces of eel are slightly brow