Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 108

Cut every eel into eight pieces; mix them with a proper quantity of yolks of eggs, and well season with pepper, and salt, and bread rubbed fine, with parsley and thyme; then flour them, and fry them. You may cook them as plain as you like, with only salt and flour, and serve them up with melted butter and fried parsley.