1588 Pâté Chaud d’Anguille à l’Anglaise

Name: Pâté Chaud d’Anguille à l’Anglaise (Hot Eel Pie, English Style)
Cuisine: France
Ingredients: eels; salted water; pie; hard-boiled eggs; white wine; butter; salt; pepper; nutmeg; parsley; fish; sauce demi-glace; puff paste

Hot Eel Pie, English Style

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Fillet the eels and cut into 8 cm (3 in) thick slices; blanch these slices in salted water