Bring to the boil and pour around the eels.
BAKED EELS WITH TARTAR SAUCE
Clean and skin two large eels. Wrap in a wet cloth and simmer for
fifteen minutes in court bouillon. Cook in the liquor. Take out,
wipe dry, and cover with seasoned crumbs. Spread with two eggs
beaten with one tablespoonful of olive-oil and sprinkle with crumbs.
Put into a baking-pan with two tablespoonfuls
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of butter, and bake for half an hour, basting twice. Serve with
Tartar Sauce.
ENGLISH EEL PIE
Skin, clean, and cut up two large eels. Cook with one tablespoonful
of butter, half a cupful of chopped mushrooms, a tablespoonful of
chopped parsley, a minced onion, a bay-leaf, salt, pepper, the
rind of a lemon, a wineglassful of Sherry and a cupful of beef
stock. Cook until the eels are tender, strain the sauce, and thicken
with butter and flour. Line a baking-dish with pastry, put the
eels in it, and pour the sauce over, with sliced hard-boiled eggs
on top. Cover with pastry, brush with yolk of egg, and bake for
an hour in a moderate oven. Serve either hot or cold.
COLLARED EELS
Clean, split, and bone one large eel, and season with salt and
pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful
of capers, two pickles, one onion, and three anchovies.
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