anguille au vert

Definition

Food

  • feminine Cleaned and skinned eels cut into 5 cm. pieces, placed on a bed of garden herbs (sorrel, nettle tops, parsley, salad burnet, sage, savory, chervil and tarragon) and butter; cooked until the flesh stiffens, then white wine, seasoning, and sage added; when cooking complete, liquor thickened with egg yolk and finished with lemon juice. Usually served cold.
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