1594 Anguille au Vert

Name: Anguille au Vert
Cuisine: France
Ingredients: gathered; nettle leaves; parsley; salad burnet; green sage; savoury; chervil; tarragon; fresh green thyme; eel; white wine; salt; pepper; egg yolks; lemon juice; terrine; eels; sorrel leaves; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Clean and skin some small eels and cut in 5 cm (2 in) thick sections. Place 50 g (2 oz) butter