Eel au Vert a la Flamande
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two lbs. of small eels
- one pint of beer
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
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- Remove the skin from, and cut into small pieces, two lbs.
- of small eels.
- Stiffen the pieces in butter, moisten with one pint of beer, season, and set to cook for ten minutes.
- Add the herbs enumerated above, raw and roughly chopped.
- Once more set to cook for seven or eight minutes, thicken with fecula if the sauce is too thin, and transfer the whole to a bowl to cool.
- Serve very cold.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board