EELS

are found in all countries and climates and in both fresh and salt water, and are in season the year around. The most general classification is into River or "silver," and Sea or "conger." The three best known types are "snig," "sharp-nosed" and "broad-nosed." All kinds are very much alike in appearance, and have the same black tough skin. The principal difference is in size, the sea or conger eels sometimes reaching enormous proportions.

added by the pass

Recipes that use eels

17 dishes across the Historical Foodie library call for eels.

The Epicurean · 16

No. 1149 Eels a la Marechale Anguilles a la Marechale
No. 1150 Eels, Broiled or Fried, Tartar Sauce Anguilles Grillees ou Frites, Sauce Tartare
No. 1151 Eels, Fried with Butter and Fine Herbs Anguilles Frites au Beurre et aux Fines Herbs
No. 1201 Matelote a la Mariniere, St. Mande Matelote a la Mariniere St. Mande
No. 1203 Matelote of Canotiers Matelote des Canotiers
No. 1205 Matelote of Fishermen Matelote des Pecheurs
No. 1232 Red Snapper a la Cherot Red Snapper a la Cherot
No. 1241 Salmon, French Style Saumon a la Francaise
No. 209 Bisque or Puree of Mussels a la Cutting (bisque Ou Puree de Moules a la Cutting
No. 2315 Eel Pie—Hot Pate Chaud d'Anguilles
No. 2488 Galantine of Eel, Decorated Galantine d'Anguille Decoree
No. 301 Chowder of Fresh and Salt Water Fish a la Stebens Chowder de Poisson d'Eau Douce et d'Eau de Mer a la Stebens
No. 437 Bourguignotte Sauce-Lean Sauce a la Bourguignotte-Maigre
No. 498 Matelotte Sauce Sauce Matelotte
No. 552 Turtle Sauce, Fat and Lean Sauce Tortue Grasse et Maigre
No. 57 To Scale and Clean Fish; to Skin Eels Pour Ecailler le Poisson, le Nettoyer et Depouiller les Anguilles

365 Dishes of All Nations · 1

Eels a la Poulette French