Blanquette of Eels

Name: Blanquette of Eels (Blanquette d’Anguilles)
Ingredients: cold water; eel; onions; herbs; black peppercorns; pieces of eel; salt

Blanquette d’Anguilles

Preparation info

Appears in

Published 1888

Skin and cleanse the eel, and cut it in two and a half to three inch lengths, put two sliced onions in a pan with a