Eel, Conger, And Lamprey
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- To clean.
- — "When skinned, clean, head, and tail them.
- Then throw them in boiling water, in which you have put a little salt and a teaspoonful of vinegar;
- leave them in it about five minutes, take out, and drain.
Plating
Cookware for this recipe
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Saucepan
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Colander