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- Choose small eels for boiling. Put them in a stewpan with the parsley, and just sufficient water to cover them. Simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 143 | 57% |
| Total Fat 15.86g | 20% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 69mg | 3% |
| Potassium 371mg | 11% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 25.08g | 40% |
