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(Stegt Aal med stuvede Kartofler) Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle with salt and leave for an hour. Rinse and dry thoroughly, dip in beaten egg, roll in bread crumbs and fry in plenty of butter. Serve with the browned butter and creamed potatoes. CREAMED POTAYOES: Melt a tablespoonful of butter, add 1 1/2 tablespoons flour and a little milk. Stir over a low flame until thickened; season with salt and a little sugar. Cut boiled potatoes in small pieces and add to this sauce. Serve garnished with chopped parsley and butter. When Danish anglers meet to have fried eel, they try to eat so many that the backbones form a ring around each plate. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 405 (44%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 531.6mg||164 %|
|Sodium 271.1mg||9 %|
|Potassium 748.9mg||20 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 75.5g|
|Protein 51.8g||74 %|
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Calories per serving: 916
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