Chapter XI · Hors-d’Œuvres · No. 309
309—Eel with White Wine and Paprika
Divide the eel into lengths of three and one-half inches; poach these in exactly the same way as for matelote, but with white wine and paprika seasoning. Let them cool in their cooking-liquor; cut the pieces lengthwise into large fillets, and cover them with the liquor after all grease has been removed therefrom and it has been clarified and cleared.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 309, p. 143. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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