Recipe or source entry
Stewed Eels, White
Cut up the eels as in the foregoing cases, and stew them with the same seasoning and a little French white wine; stir in the kneaded butter, and finish by adding a little chopped parsley and a leason of three yolks of eggs and half a gill of cream.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/stewed-eels-white.html- Legacy revision
8531e8373e9b- Source checksum
99a3abe906d8df557d0682a1dee5f732832cd23d3351de95537a91edfe8ddbce- Legacy text checksum
461ffc3258c909a53fcfc3c7006ccb77b5b30a9781c264bad046e3b40657fb77
Cite this page
Stewed Eels, White. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/stewed-eels-white.html