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Blanquette of Eels

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. two sliced onions
  2. Black peppercorns
  3. Water
  4. Cut
  5. a pinch of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. (.
  2. Blanquette d’ Anguilles.) Skin and cleanse the eel, and cut it in two and a half to three inch lengths, put two sliced onions in a pan with a 92 mrs.
  3. a.
  4. b.
  5. marshall’s cookery book bunch of herbs, four or five black peppercorns, a pinch of salt and the pieces of eel.
  6. Cover well with cold water, let it come to the boil, skim it, and cook gently at the side of the stove for fifteen or twenty minutes ;
  7. dish the pieces in a neat pile, pour Blanquette sauce over them, and serve very hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Slotted spoon