3778 Pâté d’Anguille

Name: Pâté d’Anguille
Cuisine: France
Ingredients: eel; mushrooms; parsley; shallot; butter; pie; leaves; eggwash; forcemeat; paste; fish

Eel Pie

Preparation info

Appears in

Published 1903

Skin the eel, fillet it and cut into thin slices. Stiffen in butter with chopped shallot, chopped raw mushrooms and chopped