French Receipts for Dressing Eels
From Warne's model cookery and housekeeping book (1868).
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A historical recipe
Warne's model cookery and housekeeping book (1868).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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
Chef Wood
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- Skin the eels, cut off the heads and tails, and curl them into a ring.
- Butter the bottom of a stewpan, lay in it slices of onion and carrot, and the bunch of herbs, add the salt and pepper.
- Put in the eels, wrapped in buttered paper, cover them with equal quantities of stock and white wine, with one teaspoonful of vinegar.
- Dress them au gratin In about an hour take out the eels;
- make a browning of flour and butter, or put a little roux into the liquor in which they were boiled;
- make a /aison of an egg or two, strain the liquor over the fish, then let them get cold;
- egg and bread-crumb them, and broil them over a slow fire a nice brown.
- Serve them with sauce tartare.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Chef's knife
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Sieve