Eel stuffed with bacon, poached in white wine with mushrooms and served with a cream sauce.

"Eel in the English style." Poached eel, skinned and boned, cut into pieces, fried in breadcrumbs and butter and served with parsley sauce.

Marinated eel, cooked over charcoal.

"Eel in the Provençale style." Small eels braised in white wine with chopped tomatoes, garlic, onions and herbs.

Eel cut into 5 cm (2 inch) chunks, sweated in butter with peas, lettuce and white wine sauce.

Small eels formed into a ring and poached in red wine with diced aromatic vegetables. The dish is served with the centre of the ring filled with a ragoût of mushrooms, poached oysters and soft roes, with espagnole sauce and fried smelts.

Eel poached in court-bouillon based on white wine and then coated in flour, egg and breadcrumbs, deep-fried and served with tartare sauce.

A pickled eel fried in oil, cooled and then set in aspic.

"Eel in the Italian style." Eel grilled then braised with white wine, tomato sauce and mushrooms, seasoned with tarragon.

"Eel with prunes." A dish from Brittany of sliced eel cooked with white wine, onions and prunes.