1586 Anguille à la Meunière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Skin some small eels and cut into sections; season, pass through flour and shallow fry in butter finishing with Beurre à la Noisette as indicated in the method for cooking fish à la Meunière at the beginning of this chapter.

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