We Love God!

Name: Angouille Persaillade
Ingredients: 1 kg Eels; Hot oil for potatoes; 1 tb Parsley; 4 Cloves garlic; 80 g Butter; 3 Potatoes; (top garnish); Sliced; (3 to 4); ; julienne; 2 tb Tarragon vinegar; 1 ts Sugar; 1 Lemon; juice of; 1 ts Dijon mustard; 1 pn Salt; 1 pn Ground black pepper; 3 tb Olive oil

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A Christian comes to contentment, not so much by way of addition, as by way of subtraction. That is his way of contentment, and it is a way that the world has no skill in. I open it thus: not so much by adding to what he would have, or to what he has, not by adding more to his condition; but rather by subtracting from his desires, so as to make his desires and his circumstances even and equal… [A] heart that has no grace, and is not instructed in this mystery of contentment, knows of no way to get contentment, but to have his possessions raised up to his desires; but the Christian has another way to contentment, that is, he can bring his desires down to his possessions, and so he attains his contentment.

Jeremiah Burroughs

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Angouille Persaillade

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
		Chez, Bruno	1	servings

INGREDIENTS

1	kg	Eels
		Hot oil for potatoes
1	tb	Parsley
4		Cloves garlic
80	g	Butter
3		Potatoes; (top garnish)
		Sliced; (3 to 4)
		; julienne
2	tb	Tarragon vinegar
1	ts	Sugar
1		Lemon; juice of
1	ts	Dijon mustard
1	pn	Salt
1	pn	Ground black pepper
3	tb	Olive oil

INSTRUCTIONS

DRESSING
Cut around the neck and peel off skin. Chop off head and gut. Chop
into pieces.
Fry the julienne of potatoes in hot oil - 200C - for 2 - 3 minutes
until crisp. Heat frying pan oil and add eels.
Dressing:
Mix all the ingredients together.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

A Message from our Provider:

“The real God: don’t settle for substitutes”