1577 Anguille à la Beaucaire

Name: Anguille à la Beaucaire
Cuisine: France
Ingredients: mushrooms; forcemeat; terrine; butter; butter forcemeat; eel; shallot; pouilly wine; brandy; button mushrooms; button onions

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Skin and remove the bone from the eel; stuff it with a whiting and butter forcemeat having an addition per 500 g (1