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Matthew Fort
,
Paul Heathcote
Jellied Eel Terrine with a Caper Dressing
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Preparation info
Difficulty
Easy
Appears in
Rhubarb and Black Pudding
By
Paul Heathcote
and
Matthew Fort
Published
1998
About
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Recipes
Contents
Ingredients
4
large
eels
, skinned, filleted and cut into long strips
2
large
potatoes
, cut into
5
-
mm
/
¼
Europe
United Kingdom
Starter
Pescatarian
England
Gluten-free
Method
Several hours ahead, make the court-bouillon: put all the ingredients into a large pan with
500
ml
/
18
fl oz.
water. Bring to the boil and then lower the heat and simmer for about