Chapter XI · Hors-d’Œuvres · No. 308
308—Smoked Eel
Serve it plain, cut into fillets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 308, p. 143. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →