Eel au Vert
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two oz. of sorrel
- one-quarter oz. of parsley
- two oz. of tender nettle
- one-quarter oz. of savory
- a sprig of green thyme
- two lbs. of small eels
- one pint of white wine
- four eggs
Method
- Stew in butter two oz.
- of sorrel, one-quarter oz.
- of parsley, as much chervil, a few tarragon leaves, a little fresh pimpernel, two oz.
- of tender nettle, one-quarter oz.
- of savory, a sprig of green thyme, and a few sage-leaves, all of which must be ciseled.
- Remove the skins from two lbs.
- of small eels, suppress the heads, and cut into pieces two inches long.
- Put these pieces with the herbs, stiffen them well, and add one pint of white wine and a little salt and pepper.
- Set to cook for ten minutes, thicken with the yolks of four eggs and a few drops of lemon-juice, and leave to cool in a bowl.
- This preparation of eel is served very cold.