1578 Anguille Benoîton

Name: Anguille Benoîton
Cuisine: France
Ingredients: parsley stalks; trimmings; butter; red wine; fried parsley; shallots; flour; eel

Preparation info

Appears in

Published 1903

Method

Skin and remove the fillets from the eel; cut them into thin slices approximately 10 cm (4 in) long and twist into spirals. Season,