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Recipe
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Posted by: steve on May 6, 2005
In Reply to: Eel, pie & mash
Posted by D Tilbury on October 1, 2003
Subject: Recipe
The liquor that goes with this incredible dish consists of water,flour & butter(makes the roux)loads of chopped parsley and salt. I prefer to make it with chicken stock add a little vineger to make a little more sour. The color should be a vibrant speckled green but have a clear kinda of thickened look.

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