930 Stuffed eel

• 3 lbs eel
• 1 parsley root
• ½ white French roll

Clean the eel as indicated. [Remove the flesh from the bones, reserving the backbone in one piece.] Pound the flesh in a mortar and add ½ French roll, soaked and squeezed out, and 1 onion and parsley root, both finely chopped and fried in ½