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A sauce, traditionally-made from the liquid left over after stewing eels.
This is turned into a parsley sauce to serve with eels or the meat pies served in Pie & Eel shops/restaurants.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.