EELS À LA TARTAR
Cut up the eel and cook in court bouillon with wine. Drain, dip in egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise mixed with chopped parsley, olives, pickles, and capers.
Cut up the eel and cook in court bouillon with wine. Drain, dip in egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise mixed with chopped parsley, olives, pickles, and capers.