Eels en Matelote

Matelote d’Anguille

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Eel, or a 2-Pound Fish
  • A Large Onion


Matelote d’anguille is a famous old Creole dish. The following is the old Creole recipe, and when once eaten after this mode of preparation, there is seldom a refusal to give the Eel its due credit as a dish fit for the most fastidious gourmet. It should always be remembered that the largest Eels are not the best for eating. The Creoles always reject those taken from the river, near the