Cover the pan and bake in
the oven until the fish is brown. Take out the eel and put into
a deep dish. Add to the sauce one cupful of stock, bring to the
boil, and thicken with a tablespoonful each of butter and flour
cooked together. Boil until thick, take from the fire, add the
yolks of three eggs beaten smooth with a little stock, bring to the
boil, add a little lemon-juice, strain over the fish, and serve.
BROILED EELS--I
Skin, clean and cut up a large eel. Dip into beaten egg, then into
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crumbs seasoned with grated lemon rind, nutmeg, minced parsley,
sweet herbs, pepper, and salt. Broil skin side down on a buttered
gridiron, turning when done. Serve with Anchovy or Tartar Sauce.
BROILED EELS--II
Clean and cut the eels into three-inch lengths. Let stand for half
an hour in a marinade of oil and lemon-juice, seasoned with pepper
and salt. Drain, broil, and garnish with fried parsley.
BROILED EELS WITH SOUR SAUCE
Clean the eels and cut into five-inch lengths. Boil for ten minutes
in one cupful of vinegar and enough cold water to cover, seasoning
with salt, pepper-corns, carrot, onion, and parsley. Cool in the
water, dip in crumbs, then in eggs beaten with a tablespoonful
of olive-oil for each egg, then in bread-crumbs.
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