Sprinkle with salt and pepper, dip into corn-meal, and
saute in salt pork fat.
[Page 116]
EELS FRIED IN BATTER
Cut a large cleaned eel into joints, and soak for several hours
in cold water, to which salt, pepper, and vinegar have been added.
Drain dip in batter, and fry in hot fat. Drain on brown paper and
serve with Tomato Sauce.
EELS A LA LYONNAISE
Clean two large eels, cut into four-inch lengths and remove the
bones. Cook in equal parts of white wine and water to cover, adding
salt, pepper, a sliced onion, a clove of garlic, and a bunch of
parsley. Drain the fish and strain the liquid. Thicken with two
tablespoonfuls of flour rubbed smooth with two tablespoonfuls of
butter. Boil for fifteen minutes and skim. Add two tablespoonfuls
of butter and the juice of a lemon. Bring to the boil, pour over
the fish, and serve with a garnish of small onions fried in butter
and sugar.
EELS A LA VILLEROY
Clean two large eels and cut into lengths. Cover with salted and
acidulated water, add a bunch of parsley, a sliced onion, and a
pinch of powdered sweet herbs. Boil slowly for ten minutes, cool,
and drain. Melt one tablespoonful of butter and cook in it two
[Page 117]
tablespoonfuls of flour. Add two cupfuls of white stock and cook
until thick, stirring constantly.
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