1591 Anguille à la Romaine

Name: Anguille à la Romaine
Cuisine: France
Ingredients: eels; butter; fresh peas; white wine; shredded lettuce; beurre manié

Preparation info

Appears in

Published 1903

Method

Skin and cut some small eels into sections; season and cook lightly in butter to stiffen the flesh. Add 500 g (1