Take from the fire and season
to taste. Add the yolks of four eggs well beaten and cool. Dip
the pieces of eel in this sauce, and set on ice. Roll in cracker
crumbs, dip in beaten egg, then in bread-crumbs, and fry brown
in deep fat.
EELS A LA TARTAR
Cut up the eel and cook in court bouillon with wine. Drain, dip in
egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise
mixed with chopped parsley, olives, pickles, and capers.
EELS A L'INDIENNE
Chop fine an onion, half a carrot, and a stalk of celery. Fry in
butter, dredge with flour, and cook thoroughly. Add enough stock to
make the required quantity of sauce, and cook until thick, stirring
constantly, Season with mace, thyme, a bay-leaf, minced parsley, and
curry powder. Strain through a sieve and pour over eels stewed in
wine and seasoned with vegetables according to directions previously
given. Serve with a border of boiled rice sprinkled with grated
Parmesan cheese.
[Page 118]
EELS A LA NORMANDY
Fry in butter a pound and a half of prepared eels. Add a wineglassful
of white wine or cider, a tablespoonful of mushroom catsup, and
salt, pepper, and grated nutmeg to season. Simmer for ten minutes,
add one cupful of white stock, half a dozen mushrooms, a dozen
oysters, and half a dozen shrimps.
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