(Recipe #11, page 128)
Skin the eel, cut it into appropriate size pieces, and wash it well. Rub salt into the flesh, wrap it in sage leaves, and fry it quickly in butter in an open pan, with or without additional sage leaves. Serve piping hot surrounded with lemon wedges. Eel, like oysters, should be sprinkled generously with lemon juice when eaten.
Translated by David Green.