Stuffed eel

(Recipe #14, page 129)

Prepare the eel as directed in no. 1, salt it, and remove the backbone. Rather than cutting it into small pieces, fill the body with the forcemeat described in no. 12, tie it firmly with twine so that none of the stuffing falls out, sprinkle it with zwieback crumbs, and fry it golden brown in butter.

Translated by David Green.

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