"Green eel." 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.
Eels cut into chunks and cooked in butter. Beer is then added with seasoning and herbs, which may include sorrel, sage, parsley and nettles. It is usually served cold in a terrine.
"Eel with white wine and paprika." Eel cut into 8 cm (3 inch) chunks and stewed with onions, garlic, herbs, white wine and paprika, then flamed with brandy, cooled and served with thickened cooking liquor.
Eel, boned, cut into thin strips 10 cm (4 inches) long, twisted and deep-fried, served with fried parsley and a thickened sauce of red wine, shallots, parsley and eel trimmings.
Conger eel, sea eel. The crustaceans and fish which form its diet contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks.
Skinned and boned eel, cut into pieces and stuffed, poached in white wine with herbs and finished with butter and cayenne.
