How to cook (4 pers.) :

- Empty and skin eels.
- Cut sections from 5 to 6 cms.
- Peel and brown pickling onions: fry eels some minutes.
- Wet with the white wine then add the salt, the pepper and the parsley.
- Cook 20-25 minutes: after reduction: incorporate egg yolks and vinegar (always mixing).
- Set eels, add the juice and serve very warmly.

	— vegetable-based, cheese-based, meat-based, fish-based or sweet-based Recipes —  Next