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Easy
See the eel recipe 490.
Wash the eels several times, and when they have stopped foaming pour them into a colander to drain.
Put on the fire oil, one or two slightly crushed whole cloves of garlic, and a few fresh sage leaves. When the garlic has browned, toss in the eels. If they are still alive, cover the pan with a lid so that they do not jump out. Season with salt and pepper, stirring frequently with a wooden spoon, and moisten with