Blanquette of Eels from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin and cleanse the eel, and cut it in two and a half to three inch lengths, put two sliced onions in a pan with a bunch of herbs, four or five black peppercorns, a pinch of salt and the pieces of...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Slotted spoon
Ingredients
- salt
- black peppercorns
- herbs
- onions
- cold water
- pieces of eel
- eel
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