1586 Anguille à la Meunière

Name: Anguille à la Meunière
Cuisine: France
Ingredients: eels; fish; flour; butter

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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