When cooked take from the fire,
add the yolks of two eggs well beaten, and serve at once.
STUFFED EELS A L'ITALIENNE
Skin the eel but keep the head on. Remove the back-bone and stuff
with seasoned crumbs, mixed with minced parsley and mushrooms.
Skewer in the form of a circle; put into a saucepan with two ounces
of butter, a small bunch of parsley, a chopped onion, two cupfuls
of white wine, and salt, pepper, and grated nutmeg to season. Bake
for an hour, basting as required. Drain, take out the parsley, and
add to the sauce two cupfuls of brown stock, and one cupful of
chopped mushrooms. Boil for five minutes and thicken with browned
flour cooked in butter. Season with minced parsley and lemon-juice,
pour the sauce around the eel, and serve.
EELS A LA LONDON
Fry four chopped onions in butter, dredge
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with flour, and cook thoroughly. Add two cupfuls of stock, half a
cupful of Port wine, two bay-leaves, and salt and pepper to season.
Cook until thick, stirring constantly. Add one large cleaned eel,
cut into two-inch lengths, cover, and cook for fifteen minutes.
Serve on toast.
EELS A LA REINE
Prepare and cut up the eels. Fry in butter with half a can of mushrooms,
and dredge with flour.
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