"Eel fried in the English style." Poached eel, skinned and boned, cut into pieces, fried in breadcrumbs and butter and served with parsley sauce.
"Eel in Hungarian style." Chunks of eel stewed in white wine seasoned with paprika and cooled in the cooking liquor.
A whole eel formed into a ring and parboiled in a white court-bouillon and cooled. It is then coated with a mixture of white sauce and puréed onions (soubise), dipped in flour, egg and breadcrumbs and deep-fried. It is served with fried parsley and croquettes of pommes Dauphine, together with a tomato-flavoured béarnaise sauce or sauce Choron.
Sliced eel larded with anchovy fillets steamed with white wine, tomatoes, anchovies and cayenne pepper.
A prickly, oval-shaped variety of cucumber available in the West Indies. They are treated in the same way as more common varieties, being used in salads or pickled. Anguries also means stewed watermelon.
