Pour the sauce
over the eels, and serve.
STEWED EELS A L'AMERICAINE
Use three pounds of cleaned and skinned eel with all the fat removed.
Cut in two-inch pieces, season with pepper and salt and chopped
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onion, and put in a double-boiler with half a cupful of butter.
Sprinkle with parsley, cover tightly, and cook for about an hour
and a half. Serve in a deep dish.
STEWED EELS A LA POULETTE
Cut cleaned eels into two-inch pieces and cook until tender in
stock. Thicken with butter and flour cooked together, add half
a dozen chopped mushrooms, and salt, pepper, grated onion, and
minced parsley to season. Boil for twenty minutes, add the juice
of a lemon, and serve.
STEWED EELS A LA CANOTIERE
Fry a chopped onion in butter, add a pound of rice and cook brown.
Add four cupfuls of fish stock, seasoning with red and white pepper,
caver, and cook for twenty minutes. Take from the fire, add half a
cupful each of butter and Tomato Sauce. Prepare the eels according
to directions given for Eels a la Lyonnaise, adding a tablespoonful
of anchovy essence to the sauce. Serve with a border of the rice.
STEWED EELS A LA GENEVOISE
Prepare two eels, cut into four-inch lengths.
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Put into a saucepan with a sliced carrot, an onion, a bunch of
parsley, two cloves of garlic, and salt and pepper-corns to season.
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