Chapter XIV · Fish · No. 755
755—Eels
considered as common, and principally used in the
preparation of a pie held in high esteem by the frequenters of
coffee-shops along the banks of the Thames. Small eels are also
fried. But the many ways of dressing them which are common
on the Continent are seldom practised in England.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 755, p. 261. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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