EELS A LA TARTARE by www.country-cooking.com
Cut the eels into pieces about four inches long. Cover them with boiling water, in which let them stand five minutes, and then drain them. Now dip in beaten egg, which has been well salted and peppered, then in bread or cracker crumbs. Fry in boiling fat for five minutes. Have Tartare sauce spread in the centre of a cold dish. Place the fried eels in a circle on this, garnish with parsley, and serve.
|
|
|
