Eels With Cream Sauce and Capers

Ingredients

• 2 ¹⁄₂ lbs. Eels
• 1 tablespoon capers
• 1 cup milk
• ¹⁄₂ table spoon flour
• 1 cup cream
• ¹⁄₂ teaspoon minced parsley
• 1 tablespoon butter
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon cayenne pepper

Directions

1. Fry eels.
2. Serve with sauce made by boiling milk, cream, butter, flour, parsley, pepper and salt.
3. Add capers to sauce before serving.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 26, 2021