Anguilla Alla Fiorentina

Eels à La Florentine

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 lbs. of eel, oil
  • 2 cloves of garlic
  • 2 or 3 bayleaves, breadcrumbs, salt and pepper.


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 brown and quite tender. Add 1 or 2 tablespoons of water in the course of baking.