Anguille a la Meuniere (Eel Meuniere)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- small eels
- flour
- butter
- Beurre a la noisette
Instructions
- Cut small eels into sections, season them and flour them.
- Cook them in butter.
- Complete them with a Beurre a la noisette, following the method indicated for the cooking of fish.