Broil as usual.
Serve with a sauce made of two tablespoonfuls of chopped shallots,
fried in two tablespoonfuls of butter, added to a wineglassful each
of white wine and vinegar. Add two cupfuls of stock and thicken
with browned flour cooked in butter. Boil for five minutes, add
one tablespoonful each of chopped mushrooms, parsley, pickles,
and capers, and two tablespoonfuls of butter. Garnish with lemons
and parsley.
[Page 115]
FRIED EELS--I
Prepare and cut up the fish according to directions previously
given and soak for several hours in vinegar with salt, pepper, and
grated lemon-peel. Drain, dip into batter, and fry in deep fat.
Serve with any preferred sauce.
FRIED EELS--II
Prepare according to directions previously given and cut into two-inch
pieces. Dredge with flour and saute in hot lard, or dip into egg
and bread-crumbs and fry in deep fat. They may also be dipped into
corn-meal before frying.
FRIED EELS--III
Prepare the eels according to directions given for Stewed Eels
a la Americaine, sprinkling with shallot and parsley also. Let
stand for several hours, dip into egg and crumbs, and fry in deep
fat. Serve with any preferred sauce.
FRIED EELS--IV
Clean the eels, cut into two-inch pieces, and parboil for eight
minutes.
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