Silver eel. A silvery eel.

Roasted eel

"Eel baked with bay leaves." Chunks of eel fried, then baked with lemon and bay leaves.

Chunks of eel grilled, marinated for a day in oil and vinegar, bay leaves and garlic and served as an hors d'œuvres.

Eel in aspic. Jellied eels.

Eels fried and served with tomato sauce and peas.

Eels braised with onion, parsley and tomatoes, mushrooms and wine.

Marinated eel. Eel cut into chunks, fried and then covered with a marinade of oil, vinegar, garlic, onions, lemon and allowed to cool.

Fried eels