—134—
being removed from the pieces. The 3 tablespoonfuls of butter are stirred into the flour, the beer added and also all the spices and lemon and onion slices. Cook this gravy and put in the pieces of eel to boil 20 minutes. Serve the eel on a hot platter, strain the gravy and pour it over the eel. The gravy must be thick and very palatable.
Remarks: If the gravy is not thick enough, mix some more flour with water, stir it in and let it boil.
No. 14—EEL WITH RICE. (FRICASSEE).
Quantity for 6 Persons.
- 3½ lbs. of eel
- ⅛ lb. of butter
- 2½ tbsps. of flour
- Salt
- 1 pt. of cream
- Juice of 1 lemon
Preparation: The eel is prepared according to No. 11, cut into 4 inch pieces and cooked almost done in boiling water, salt, 2 tablespoonfuls of vinegar, ½ sliced onion, 8 peppercorns, 2 cloves, 1 bay-leaf. When almost done, take out the pieces and put them into the gravy, which is prepared in the following way: Heat the butter, stir in the flour, add the cream and stir well until smooth, add salt and lemon juice and let it simmer 10 minutes. Serve eel and dressing on a hot platter and place a rim of cooked rice around it. Then strew over the whole some fine minced parsley. If you wish you may sprinkle chopped parsley over the eel before serving, or you may cook the parsley in the dressing.
Remarks: The gravy must be smooth and savory.
No. 15—COLD EEL ROULADE.
Quantity for 6 Persons.
- 3 lbs. of eel
- 4 hard boiled, chopped eggs
- 1 tbsp. of chopped parsley
- 1 tbsp. of chopped capers
- Juice of one lemon
- Salt, pepper
- ½ tbsp. of chopped onion
For Cooking.
- 2 qts. of water
- 10 pepper-corns
- 3 cloves
- 1 bay-leaf
- 1 small piece of carrot
- 1 small piece of parsley root
- 1 small piece of celery root
- Salt
- ½ onion
Preparation: The eel is prepared as described in No. 11, its head and tail cut off and ripped open lengthwise; intestines and bones carefully taken out; then cut it in two crosswise, to make 4 pieces. These pieces are washed, dried and rubbed
