|
Classic
Cook Books
< last page | next page >
page 203
eschalots, peppercorns, cloves, a small pieee of butter some sage, thyme and
tarragon; cook slowly for 10 or 15 minutes. Send to the table hot with potatoes
butter and mustard; garnish with lemon slices and parsley leaves, aJid serve
rath it vinegar and olive oil or else a horse radish-, caper- or lemon sauce.
It is advisable to save the eel broth, because whatever is left over of the eel
can be set aside in it. Less salt is required for cooking eels than for other
fish.
If the eel is to be kept for any length of time and to be served with a
Remoulade or other similar sauce, it .should be cooked in the same manner, only
taking vinegar and water half and half. After the eel is cooked take it out of
the broth until it has cooled completely, then put it back, again, cover and set
aside until wanted. Garnish the dish in which the eel is served with meat jelly,
sliced eggs, beets, capers, pickled walnuts, etc.
6. Fricassee of Eel, Bremen style. Clean the eel us directed above, cut into
pieces, cover with salt for an hour, washing it before cooking. Bring to a boil
in a slightly salted strong bouillon of which there should be enough to nearly
cover the eel, add a few mushroom slices, cook until the ell is done, take out
of the broth and set it on the back of the stove. Roll fish Forcemeat into
oblong dumplings, cooking them in the ragout for not to exceed 5 minutes. Should
there be say 2 pounds of the eel, rub some if our and butter, cook in the eel
broth to a thick sauce, stir through it the yolks of 2 fresh eggs, season with
lemon juice, a little mace and white popper, stir until it begins to boil, put
the ell with the dumplings into a warm dish in which they arc mixed with the
gravy To improve this dish cook a glassful of Madeira with the sauce and in
addition to the fish dumplings, get ready chicken force meat dumplings. Stew
mushrooms and vealsweetbreads in bouillion until tender, mixing all of these
ingredients together with crab tails into the fricasse. This fricassee can be
served in a rice crust, garnishing the top with puff paste slices (see under
"Meat Pies", Division E.)
7. Stewed Eel. Cook 2 calf's feet until the meat drops from the bones, strain
the broth and immediately
< last page | next page >
Classic
Cook Books
|
