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Peel the eel, take off both its head and its entrails. Soack it for two hours under the current water to remove any taste of mud, then take off the bone and cut it into six, seven cm. long pieces. Wash and dry it with a dish-cloth. Pass each piece in the flour first, then in salted shaken egg and fry it in boiling olive oil. Serve it absolutely hot with a green salad.
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