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Tag: Chervil

Eel in the green
October 1, 2020

Eel in the green

“Eel in the green” is a traditional Flemmish (Belgian) recipe that goes back as far as the early middle ages. A similar sauce can be found in “de re coquinaria”, a Roman cookbook from the 4th century. They use it for all kinds of fish …

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Belgium, Dinner, Europe, Fish, Gluten free, Lactose free, Netherlands, Not spicy, Traditional, West Europe
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by Stef Bruurs

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Categories

  • Time period
    • Before 500
    • 500 to 1500
    • 1500
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    • 1700
    • 1800
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    • Traditional
  • Region
    • Europe
      • West Europe
        • Belgium
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        • Netherlands
      • South Europe
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      • South-east Europe
        • Turkey
    • Middle-East
      • Turkey
    • Asia
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        • China
  • Course
    • Breakfast
    • Lunch
    • Lunchbox
    • Appetiser
    • Dinner
    • Side dish
    • Soup
      • Soup sidekicks
    • Salad
    • Dessert
    • Snacks
  • Ingredient
    • Beef
    • Pork
    • Lamb & Goat
    • Fowl
    • Game
    • Fish
    • Shellfish
    • Other meat
    • Egg
    • Pasta
    • Rice
    • Potato
    • Beans
    • Vegetables
  • Diet
    • Vegan
    • Vegetarian
    • Lactose free
    • Gluten free
    • Paleo
    • Keto
    • Halal
    • Kosher
    • Not spicy
    • Low in salt
  • Other
    • Quick & Easy
    • Frugal
    • Leftovers
    • Condiments
    • Preparation
    • BBQ
    • Not spicy
19th Century 17th Century Late Modern Period Porkbelly Early Modern Period Le Cuisinier François Bone marrow Age of Discovery Parsnip Traditional Worcestershire sauce Chervil Eel Sausage Sauce WWII Sorrel Salad Burnet World War 2 Age of Exploration Tarragon Bejabbers 20th Century Ragout Vol-au-vent Savory Chimney Soot Duck Yellowcress Bacon Stinging Nettle Blanquette Pastry Lamb

About me

Stef Bruurs
I love cooking (especially historical dishes) and organic farming. I grow my own biological vegetables and breed free-range Indian runner ducks for eggs and meat. I live in the Netherlands.
Contact me:
stefsmodder@gmail.com
+31644876344
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