Eel stuffed with whiting forcemeat mixed with chopped mushrooms and braised with wine, brandy, mushrooms, shallots and onions.
Eel poached in white wine and garnished with croûtons and fried potatoes. The poaching liquid is then reduced and finished with butter.
Eel cut into pieces and poached in white wine with onions. The sauce is then reduced and mixed with sauce bordelaise and finished with anchovy butter.
Eel poached in white wine with vegetables cooked until they have disintegrated. The sauce is then reduced and finished with double cream (US: heavy cream).
"Eel in the Flemish style." Eel cut into pieces, cooked in light beer or white wine with green herbs, including sorrel, parsley, sage, tarragon and chervil with burnet and young nettles. Usually served cold in a terrine. Effectively, jellied eels from the north of France and Belgium.
"Eel in the style of the housewife." Eel cut into 10 (4 inch) lengths, grilled and served with gherkins (US: dill pickles) and parsley butter mixed with a little mustard.
"Eel in the style of the miller." Pieces of eel dipped in flour and fried in butter, finished with beurre noisette and chopped parsley.
