anguille à la flamande

/ahn-GWEE-eh ah la flah-mahnde/

"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.

Synonyms in other languages