half of it into the pie-dish, cover with paste, and bake in a fairly-hot oven for 1 hour. Warm the remainder of the stock, and pour it into the pie through a funnel as soon as it is taken from the oven.
Time. 1 hour to bake. Average Cost, 2s. 6d. Sufficient for 5 persons. Seasonable all the year, but best from June to March.
469.—EEL PIE. (Fr.—Pâté aux Anguilles.) (Another Method.)
Ingredients.—1 lb. of eels, a little chopped parsley, 1 shallot, grated nutmeg, pepper and salt to taste, the juice of ½ a lemon, a small quantity of forcemeat, ¼ of a pint of Béchamel (see Sauces), puff paste.
Method.—Skin and wash the eels, cut them into pieces, 2 inches long, bone them; line the bottom of the pie-dish with forcemeat. Put in the eels, sprinkle them with the parsley, shallot, nutmeg, seasoning and lemon-juice, cover them with puff-paste, ornament the top with fancifully cut strips of paste, brush over with egg yolk and bake in a fairly hot oven for about 1 hour. Make the Béchamel sauce hot, and pour it into the pie before serving.
Time.—From 1¼ to 1½ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 4 or 5 persons. Seasonable all the year, but best from June to March.
470.—EELS WITH MATELOTE SAUCE. (Fr.—Anguilles à la Matelote.)
Ingredients.—2 lb. of eels, ¾ of a pint of good stock, ¼ of a pint of claret 12 preserved mushrooms, 2½ ozs. of butter, 1½ ozs. of flour, salt and pepper.
Method.—Wash and dry the eels, cut them into three-inch lengths, and roll them in flour seasoned with a little salt and pepper. Melt 1 oz. of butter in a stewpan, fry the eels until lightly browned, then drain off any butter that remains. Put in the stock and wine, bring to the boil, and simmer gently for ½ an hour. Meanwhile melt the remaining butter in another stewpan, stir in the flour, cook it gently until it acquires a nut-brown colour, then put it aside. Drain the pieces of eel from the stock, and keep them hot, strain the stock, add to the browned flour, and stir until boiling. Have ready the mushrooms cooked, heat them up in a little stock, and add them to the sauce, season to taste, and boil gently for 3 or 4 minutes. Pour the sauce over the fish, and serve.
Time.—About 45 minutes. Average Cost, 3s. to 3. 6d. Sufficient for 4 or 5 persons.
471.—EELS WITH TARTAR SAUCE. (Fr.—Anguilles à la Tartare.)
Ingredients.—2 lb. of eels, ½ a pint of good stock, a glass of sherry, 1 egg, breadcrumbs, frying-fat, 1½ ozs. of butter. Tartar sauce (No. 213).
