Louisiana Eels

De l’Anguille

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

Few of the American residents of New Orleans know the possibilities of preparing a most delightful dish that lurks in the often-rejected Eel. But the ancient Creoles inherited the taste of their French ancestors, who considered Eels a delicacy, and have evolved from the traditional recipes of old France pleasing and various ways of serving this Fish. The most generally used in households is called