Eel with White Wine and Paprika
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 87. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.